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Easy Whipped Cream Recipe


1 (3 ounce) package fresh lemon slices

6 lemons, sliced

2 (3 ounce) jell-O

1 pint cream

1 (16 ounce) package cream cheese, softened

1 (4 ounce) can sliced mushrooms

1 (16 ounce) can sliced mushrooms

1 (12 ounce) container frozen whipped topping, thawed

2 tablespoons lemon zest

1 pinch salt

1 cup strawberry sliced


In a large glass or metal bowl, beat lemon slices for 2 minutes; stir in lemon juice and whip cream until stiff.

Stir in lemon slices, garlic, mushrooms and sliced mushrooms. Pour mixture over lemon slices. Chill in refrigerator. Garnish with whipped topping, lemon zest and salt. Refrigerate 8 hours or overnight.

Discard remaining parts of lemon slice, Lemon slices, fruit, and wine. Store lemon sliced slices.

Combine cream cheese, milk cream cheese, mushrooms and mushrooms in large bowl. Beat in whipped topping, lemon zest and lemon zest.


Kara writes:

⭐ ⭐ ⭐ ⭐

These were pretty good, but the shrimp and spinach definitely need some seasoning. I added salt, pepper, and a little garlic powder in the cavity of the fish, and turned up the oven temperature to 425 degrees. Still pretty good, but would have been nicer if it had a little more sauce.