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Four Season Icebox Dessert

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“What ever season you are celebrating this lush four layered dessert is a crowd pleaser.”

Ingredients Nutrition

  • 34 cup flour
  • 12 teaspoon baking soda
  • 12 cup brown sugar (firmly packed)
  • 34 cup Rice Krispies
  • 12 cup margarine (or butter, melted)
  • 2 (8 ounce) packages cream cheese (softened)
  • 12 cup sugar
  • 3 eggs (beaten)
  • 2 teaspoons vanilla
  • 1 (20 ounce) can crushed pineapple (drain but reserve juice)
  • 8 drops green food coloring (optional but does make for a 'green summer')
  • FALL
  • 1 (212 g) package lemon pie filling (NOT instant, you need the 6 serving size, brand sizes likely vary)
  • 34 cup reserved pineapple juice
  • 1 (12 ounce) carton Cool Whip (thawed, I use whipping cream)


  1. SPRING: For base; in large mixing bowl combine all spring ingredients, press into a 9x 13 glass pan.
  2. SUMMER: Soften cream cheese, beat in sugar and the beaten eggs - add vanilla, drained pineapple and food coloring - mix well.
  3. Pour over spring (base), bake at 350 for approximately 20 minutes until set.
  4. FALL: cook pie filling according to directions on package using the 3/4 cup of reserved pineapple juice and enough water to equal liquid called for in the pie filling - when thickened pour over summer.
  5. WINTER: When lemon filling is cool, cover with Cool Whip or whipping cream about 1 - 1 1/2 inch thickness.
  6. Refrigerate until ready to use.

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