Perfectly Light and Lemony Dessert for Spring ~

More than half a century has passed,

and yet each spring, when I wander

into the primrose wood and see the

pale yellow blooms, and smell their

sweetest of scents...for a moment

I am seven years old again and

wandering in the fragrant wood.

~ ~ Gertrude Jekyll

~ ~ ☆ ☆ ~ ~ ☆ ☆ ~ ~

 I remember my grandmother's house as a young girl,
it was like a wandering path through blooming flowers...a series
of surprises with fragrances that sooth, fragrances that delight
and fragrances that have lingered and left an impression on my heart.

My grandmother (dad's mother) was amazing in her flower garden,

it seemed like everything she grew was bright and beautiful.

I remember her petunias over everything else, gorgeous full blooms 

 graced her backyard walkway, and till this day,

 petunias grace my window boxes in memory of my dear, lovely grandmother.

Soon enough my window boxes will once again be showing off their beauty,

awe...the glory of spring.

Spring has finally arrived, though we still have snow banks surrounding our home
and when springtime arrives I'm eager to try new desserts out on my husband,
desserts that require no baking with hot ovens.
Well...I've got a wonderful dessert that is perfect for springtime

and I wanted to share its goodness with you.

This Philadelphia No-Bake Lemon Chiffon Cheesecake

is out of this world light and delicious with springtime written all over it!

I was given a Kraft Recipes magazine by a dear friend and this recipe was in it.

My dear friend Dixie had my name for Stephanie's Christmas ornament exchange

and we have become fast friends.

This dear lady sends me the happiest mail!

Boxes chocked full of joy and goodness, and for no special reason at all,

just because she has a BIG loving heart. ♡

If you have any special occasions coming up this spring,

then you may want to add this to your menu,
because I'm telling you, its wonderfully delicious!

☆ Philadelphia No - Bake Lemon Chiffon Cheesecake ☆
This recipe is from Kraft Recipes

What you will need ~

28 square shortbread cookies finely crushed (about 1 3/4 cups)

5 Tbsp. butter, melted 

3/4 cup angel flake coconut toasted, divided

3/4 cup boiling water 

1 pkg. (8oz) lemon flavor gelatin 

1 cup ice cubes

1 pkg. (8oz.) Philadelphia cream cheese, softened 

1/4 cup sugar

2 tsp. lemon zest

1 tub (8oz) cool whip ~ whipped topping (about 3 cups) thawed, divided

Make it ~

Combine cookie crumbs, butter and 1/2 cup coconut; 
press onto bottom and up side of 9 1/2 - inch tart pan with removable bottom.

Refrigerate until ready to use.

~ I used mini pie pans so I could share two with my dear Stephanie 
who was in need of some deliciousness. ~ ❤

Add boiling water to gelatin mix in medium bowl; 
stir 2 minutes until completely dissolved. Add ice; stir until melted.

Beat cream cheese, sugar and lemon zest in large bowl with mixer until blended. 
Gradually beat in gelatin. 
Add 2 cups (about 2/3 of tub) cool whip; whisk until blended.

Pour into crust.

Refrigerate  4 hours or until filling is firm.

Remove cheesecake from side of pan just before serving.

Top with remaining cool whip and coconut. 

Extra Special  garnish with lemon wedges.

Enjoy this perfectly light and lemony dessert as you enjoy spring!

"O taste and see that the Lord is good"

Be lovely!
Debbie