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Lemon Cooler Dip Mix

Lemon Cooler Dip Mix is a creamy, indulgent lemon-flavored fruit dip that's great on any fruit, and delicious with crackers and cookies. Try our recipes to turn this luscious dip into something even more unique.

  • No MSG
  • Gluten-Free
  • Wheat-Free
  • No Added Salt
  • Vegan
  • Made in Michigan


Lemon Cooler Tiramisu


  • Lemon Cooler Dip Mix
  • 8 oz. mascarpone cheese 
  • 8 oz. whipped toping (i.e. Cool Whip®) 
  • 1 pkg. (7 oz.) ladyfingers 
  • 1Tbsp. lemon zest


  • 1/4 cup lemon juice 
  • 2-3 Tbsp. limoncello*
  • Optional: 1/2 tsp. sugar


In a large bowl using an electric mixer whip together Lemon Cooler Dip Mix and mascarpone cheese until smooth. Fold in whipped topping until combined. Refrigerate mixture for a minimum of 4 hours. In a small bowl combine lemon juice, limoncello* and optional sugar and lemon zest. Dip ladyfingers into the lemon juice mixture lightly and place on the bottom of your baking dish. Top with half of your Lemon Cooler mixture and repeat layers. Garnish with lemon zest or lemon slices if desired. Store prepared dessert on the refrigerator. 

*you may substitute limoncello with water

Lemon Cooler Cookies


  • 1 packet Lemon Cooler Dip Mix, dry
  • 1-3/4 cups flour 
  • 1/2 tsp. baking soda
  • 1/2 cup unsalted butter, softened 
  • 1 egg 
  • 2 cups powdered sugar

Preheat oven to 350 degrees. Prepared cookie sheet with parchment paper. In a medium-sized bowl combine flour and baking soda. In a large bowl combine butter and Lemon Cooler Dip Mix, with an electric mixer; blend together until light and fluffy. Add in the egg to the Lemon Cooler mixture and blend until fully combined. Stir in your dry ingredients. Mix until fully combined. Roll a teaspoon of dough into a ball and roll in powdered sugar, repeat with remaining dough. Bake cookies for approximately 12-14 minutes or until light and golden on the edges. Allow to cool for five minutes before adding powdered sugar. 

*This recipe makes 10 large cookies or 20 small cookies 

Lemon Drops

  • 3/4 cup plus. 2 Tbsp. butter, softened
  • 1 packet Lemon Cooler Dip Mix, dry
  • 2 Tbsp. water
  • 1-1/2 cups flour
  • 1/4 cup cornstarch
  • 1/4 tsp. salt
  • 1/4 cup powdered sugar

Empty Lemon Cooler Dip Mix into a small bowl and stir thoroughly to blend. Measure out 1/2 cup Lemon Cooler Dip Mix and add to a large bowl with softened butter (reserve remaining mix for later). Stir to combine, then add water and stir again. In a separate bowl, mix together flour and cornstarch with fork. Add flour mixture to butter mixture and stir to combine. Cover with plastic and chill for 1 hour. 

Preheat oven to 350 degrees. Scoop out a tablespoon of dough for each cookie and shape into balls. Place on ungreased cookie sheet and bake for 13-15 minutes until lightly browned. Add powdered sugar to remaining Lemon Cooler Dip Mix and mix with fork. Place cookies in sugar mixture and gently cover them. Carefully shake off any excess powdered sugar mixture. 

Lemon Berry Cake


  • 1 pkg. (15.25 oz) white or yellow cake mix, plus ingredients to prepare per pkg. directions
  • 1 jar (18 oz.) strawberry or raspberry jam (about 2 cups)
  • 1 packet Lemon Cooler Dip Mix (dry)
  • 1 cup (8 oz.) sour cream
  • 1 cup (8 oz.) cream cheese
  • 1 container (8 oz.) frozen whipped topping, thawed


Preheat oven to 350º. Prepare cake according to package directions, and bake in a 9x13 baking pan. After baking, allow cake to cool for 15 minutes. Carefully poke the entire surface of cake with a fork. Remove lid from jam jar and microwave the jar for 1 minute. Stir to ensure that the jam is warmed throughout. Carefully spread about 2 cups of jam over cake (you may have some jam leftover). Chill cake in refrigerator for 1 hour. Once cake is chilled, combine Lemon Cooler Dip Mix, sour cream, and cream cheese with an electric mixer. Fold in whipped topping. Carefully spread Lemon Cooler mixture over cake. Refrigerate until serving. Store leftovers in refrigerator.

Lemon Mousse Pie

  • 1 packet Lemon Cooler Dip Mix
  • 1 cup sour cream
  • 8 oz. cream cheese, softened*
  • 8 oz. whipped topping
  • 1 ready-made graham cracker pie crust**

*Cream cheese may be softened in microwave. Blend cream cheese to avoid “hot spots” before adding to recipe.

**May substitute individual-size dessert shells. 


Prepare dip according to directions on tag. After whipping with a mixer, fold in the whipped topping. Spoon mixture into the ready-made graham cracker pie crust. Chill 4 hours before serving.

Snappy Lemon Parfaits

  • 1 packet Lemon Cooler Dip Mix
  • 1 cup sour cream
  • 8 oz. cream cheese, softened*
  • 8 oz. whipped topping
  • 2 doz. gingersnap cookies, approximately 24


Prepare dip according to the directions on tag. After whipping with a mixer, fold in the whipped topping. In a large Ziploc® bag place gingersnap cookies; seal and crush with a rolling pin or heavy object. Place 1/8 cup crushed gingersnaps in bottom of each parfait glass. (This recipe will make 8 parfaits.) Fill each parfait glass halfway with Lemon Cooler mixture. Repeat layer of crushed gingersnaps and Lemon Cooler. Garnish each parfait with small amount of gingersnap crumbs. Chill before serving.

*Cream cheese may be softened in microwave. Blend cream cheese to avoid “hot spots” before adding to recipe.