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Desserts

Blueberry/Strawberry Trifle

This is a delicious, refreshing, and easy dessert to create.

 

It does feed a lot of people so it is great for parties or for a large family.

Ingredients

 

  1. 1 box of instant vanilla pudding

  2. 1-2 pints of fresh strawberries

  3. 1-2 pints of blueberries

  4. 1 Pound cake (family size)

  5. 16 oz tub of Whip Cream

Directions

 

  1. Follow the directions on the box to prepare the vanilla pudding and place in the fridge to cool.

  2. Cube the pound and place a layer at the bottom of trifle dish.

  3. Scoop some vanilla pudding on top of the pound cake and spread out an even layer.

  4. Clean the strawberries and cut the stems off. Cut the strawberries in the pieces that you want and place a layer of them on top of the vanilla pudding.

  5. Spread an even layer of whip cream on top of the strawberries.

  6. Repeat the layers again, but this time, instead of a layer of strawberries, wash the blueberries and put an even layer of them on the vanilla pudding.

  7. Decorate the final layer of whip cream with some strawberries and blueberries so people know what the filling is.

  8. Chill in the fridge for an hour and serve.

Homemade Rhubarb Pie

Crust

 

2 Cups all-purpose flour

 

1/4 Teaspoon salt

 

2/3 Cup Land O Lakes Butter

 

4 to 5 Tablespoons cold water

 

Filling

 

4 Cups roughly chopped fresh or frozen,

   thawed rhubarb

 

1 Cup sugar

 

1/4 Cup Cornstarch

 

1 Teaspoon vanilla extract

 

For Top of Pie Crust

 

2 Eggs for an egg wash

 

1 Tablespoon Corse Sugar for Sprinkling

Direction

 

Heat oven to 425 degree F. 

 

Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbles. Stir in enough water with fork just until flour is moistened.

 

Shape pastry into ball; divide in half. Shape each half into ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

 

Roll out other pastry ball on lightly floured surface into 12-inch circle. Fold into quarters. Place into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust into 1/2 inch from edge of pan; set aside.

 

Combine all filling ingredients in bowl. If you are using thawed frozen rhubarb, make sure to drain the juices before combining them in the bowl or else your filling will be too runny; toss lightly to coat fruit. Spoon into prepared crust.

 

Roll out remaining pastry ball on lightly floured surface into 11-inch cricle. Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips, 1 inch apart, over filling. Place 5 strips at right angles to strips already in place. Trim ends. Fold remaining edge of bottom crust over strips; crimp or flute edge. Brush crust with egg wash and sprinkle with 1 tablespoon of corse sugar.

 

Bake 55-65 minutes or until crust is golden brown and juices begin to bubble.  I typically begin checking on pie when I can begin smelling it bake in the house. Cool pie 1 hour before serving.

Best Kay Lime Pie

Taken from Trish - Mom On Timeout (http://www.momontimeout.com/2015/03/best-key-lime-pie-recipe/)

Graham Cracker Crust

​

  • 1 1/2 cups ground graham crackers

  • 1/3 cup granualte sugar

  • 6 tbsp butter, melted

​​

Key Lime Filling

​

  • 2 - 14 oz cans sweetened condensed milk

  • 1/2 cup light sour cream

  • 3/4 cup lime juice OR key lime juice

  • zest from 2 regular limes or 4 key limes

​​

Whipped Cream Topping

​

  • 1 cup heavy whipping cream

  • 1/2 cup powered sugar

  • 1 tsp vanilla extract

Directions

​

Graham cracker crust:

​

  1. Preheat oven to 375F.

  2. Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. 

  3. Bake for 7 minutes. Cool for at least 30 minutes.

​​

Key Lime Filling:

​

  1. Preheat oven to 350F.

  2. Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl.

  3. Pour into prepared graham cracker crust and bake for 10 minutes.

  4. Let pie cool slightly before chilling. Chill for at least 3 hours.

​​

Whipped Cream Topping:

​

  1. Beat heavy cream and sugar together in a mixer until stiff peaks form.

  2. Beat in vanilla. 

  3. Spread or pipe the whipped cream on top of the colled pie.

  4. Top with additional lime zest if desired.

No-Bake Chocolate Eclair Dessert

Take from the Kitchen is my Playground:

http://www.thekitchenismyplayground.com/2012/03/no-bake-chocolate-eclair-dessert.html

Filling

​

  • 2 (3.5 oz) boxes vanilla instant pudding

  • 3 cups milk

  • 1 (8 oz) container Cool Whip non-dairy whipped topping

  • 1 (14.4 oz) box graham crackers

​​

Topping

​

  • 1/3 cup unsweetened cocoa powder

  • 1 cup granualted sugar

  • 1/4 cup milk

  • 1/2 cup butter (1 stick)

  • 1 tsp. vanilla extract

Directions

​

Filling:

​

  1. Combine dry pudding mix and 3 cups milk; beat until well mixed. 

  2. Stir in Cool Whip.

  3. Place a layer of graham crackers in the bottom of a 9x13" dish. 

  4. Spread 1/2 of the pudding mixture over the graham crackers.

  5. Repeat with another layer of graham crackers and pudding and then top with a final layer of graham crackers.

​

Topping:

​

  1. Bring cocoa, milk, and sugar to a full rolling boil. Boil for 1 minute, stirring very frequently.

  2. Remove from heat and cool one minute.

  3. Add butter and vanilla. Stir until butter is melted.

  4. Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham grackers.

  5. Refrigerate over night.

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