Lemon Raspberry Trifle Cup

2 cups crushed vanilla wafers

4 oz. butter, melted

1 package Halladay’s Lemon Raspberry Cheesecake Mix

1 (8 oz) block cream cheese, softened

1 pint heavy whipping cream, chilled

1 small container fresh raspberries

Add vanilla wafers to melted butter and toss until well blended. Set aside.

In a separate bowl, combine Lemon Raspberry Cheesecake mix with softened cream cheese and chilled heavy cream. Whip until mixture is stiff.

In small cocktail or dessert glasses, or small canning jars, layer buttered vanilla wafers and cheesecake mixture. Garnish with fresh raspberries. Chill at least 2 hours before serving.

SIMILAR RECIPES

Sea Salted Pecan Caramel Cheeseball

1 Tbsp. butter

1 Tbsp. water

1 package Halladay's Sea Salted Caramel Cheesecake, divided

1 (8 oz.) bar cream cheese, softened

1 cup pecans, coarsely chopped

Melt butter in a small fry pan. Add water and 3 Tbsp. cheesecake mix; swirl to combine. Fold in pecans. Cook over low heat for 2 to 3 minutes. Pour onto waxed paper or foil to cool; set aside. Add remaining cheesecake to cream cheese; blend well. Refrigerate one hour. Roll in cooled pecans. Serve as a dessert with vanilla wafers or crisp apple slices.

Lemon Parmesan Fish

1/2 cup Corn Flakes cereal, crushed

1 Tbsp. Parmesan cheese, grated

1 Tbsp. Halladay's Lemon Spinach Seasoning

1 Tbsp. butter, melted

1/4 tsp. pepper

4 (4 oz.) pieces flounder or sole

Preheat oven to 450˚F. Spray pan with nonstick spray. Combine all ingredients except fish. Sprinkle mixture over fish and bake until fish flakes easily, about 15 minutes.

Scampi Salmon

1 lb. salmon

4 Tbsp. unsalted butter, melted

1 Tbsp. lemon juice

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning, hydrated in 2 Tbsp. hot water

Preheat oven to 375˚F. Line baking sheet with foil and place salmon in the middle. Whisk together butter, seasoning and lemon and pour over fish. Fold sides of foil over to form a packet. Bake 15 to 20 minutes. Great served over pasta or zucchini noodles.

Lemon Caper Salmon

1 lb salmon

2 Tbs butter, melted

1 Tbs Halladay's Lemon Spinach seasoning

1 generous squeeze of lemon juice

1 to 2 Tbs capers

Preheat air fryer to 425 degrees. Rinse and pat salmon dry; place on air fryer tray. Mix melted butter with Halladay's seasoning, lemon juice, and capers. Top the salmon with the mixture. Cook for about 8-10 minutes, or until internal temperature reaches 120-125 degrees.

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