Lemony desserts always take us to our happy place – they’re so bright and sunny, it’s hard to not feel cheerful while enjoying them.
This versatile lemon icebox cake is the ideal treat to cool us down in the summer, or to brighten up a dreary day.
It requires very few ingredients and minimal work, and is perfect for anytime we want to whip up a sweet treat without turning on the oven.
We love the combination of cool and creamy filling with the vibrant, citrus glaze, and we bet you will too!
Why You’ll Love This Recipe
- Easy – This is one of the easiest desserts that you can make, it’s done in just 15 minutes and the most difficult part is waiting for it to set in the fridge. It’s so easy, even kids can make it!
- 5 Ingredients – You only need five inexpensive ingredients to make this no-bake cake, they’re all super easy to find and can be found in any supermarket.
- Versatile – Want to change up the flavor? Try pineapple or coconut pudding mix, and omit the lemon juice. It’s so simple!
1 pound boneless skinless chicken breasts
1 cup Buffalo wing sauce
2 tablespoons unsalted butter
2 packages (8 ounces each) cream cheese, softened, cubed
1/2 cup ranch salad dressing
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
5 tablespoons crumbled blue cheese
1 green onion, sliced
Place the first 3 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in cream cheese, salad dressing, sour cream and 1 cup cheddar cheese. Sprinkle top with remaining cheddar cheese, blue cheese and green onions. Serve with tortilla chips.
Source : Food.ma