Patriotic Fruit and Pound Cake Trifle
This was one of the easiest desserts and I promise you, it looks like you spent hours! All you need is fruit and a Sara Lee Pound Cake and Ready Whip (unless you want to make fresh whipped cream)
Ingrediants
- One pound fresh strawberries, sliced
- Two pints fresh blue berries
- Two pints fresh raspberries (optional)
- One Sara Lee Frozen Pound Cake
- One star cookie cutter
- Clear Glass serving bowl
Slice your pund cake into 1/2 inch thick slices. using a cookie cutter, cut out star shapes. If you have multiple sizes of star shapes even better!
Then begin to layer the star cake pieces, spoonfuls of whipped cream and the fruit. I put the stars up against the glass so that you can see them.
This is also really cute served individually, in mason jars. Keep cold until serving or the whipped cream will melt!
Cute Patriotic Chocolate Dipped Strawberries
We love these super cute patriotic strawberries! These are really easy to make! You just need to get the various colors in Chocolate melting disks (you can find these at Michaels, Jo-Ann’s and even at some Kmart and Walmart Stores.
I prefer the Wilton Candy melts because they make the most consistent chocolate texture. Here are some other pointers:
- Chill your berries for about 30 minutes before dipping (wash and dry; then put in the fridge)
- Warm your chocolate in small glass bowls 30 seconds at a time in the microwave
- Let these cool and harden on cookie sheets lined with wax paper. They will take about an hour to full harden if it is not warm inside your house.
- Work on one “look” at a time. That way you can clean up in between
Check out this festive and easy patriotic dessert! No cooking required!
Memorial Day Treats
It’s Strawberries, blueberries and bananas all on kabob sticks and lined up beautifully to salute the grand ol’ flag!
The berries are the perfect colors for this no-fuss patriotic dessert (marshmallows make perfect white stripes, too). A drizzle of chocolate syrup goes great with these, but either way, kids and grown-ups alike will eat ’em up!
Thanks to Jen for sending us this great fun and frugal idea for the holiday weekend! We love it!
Peanut Butter and Chocolate Cookies
I saw these the other day and they are inexpensive and so good! I used a bag of peanut butter cookie mix which cost me about $1.00 and then some yummy Jif Chocolate Spread. You could use Nutella if you wanted but since Jif makes a plain chocolate spread…we voted for that!
Make your cookies as round as you can so that you get a nice uniform look to them. Make sure the cookies cool totally before you put the spread on. Otherwise it will melt!
No one will be able to keep their hands off them!
Reeses Overload Cake
When I saw this, I almost fell over. I think I gained 10 pounds just looking at the picture! If you have a family that loves Reeses…then this is it! Yummy
What you will need:
2 sticks butter
1 cup of SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 cups sugar
2 cups flour
2 teaspoons baking powder
Melt butter and Skippy peanut butter in microwave. Put in mixer and add sugar and mix well. Add eggs and vanilla and continue to blend. Then mix in flour and baking powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.
Crustless Cheesecake portion:
1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 teaspoons baking powder
2 melted Hershey Bars
1/2 cup melted Ghirardelli bittersweet chips, melted
Preheat oven to 325 degrees. Grease ONE 9″ pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.
Cream butter and sugar. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then it will deflate when taken out of the oven. Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.
Peanut Butter Frosting
4 cups confectioner’s sugar
1 cup SKIPPY peanut butter
2 tablespoons soft butter
1 teaspoon vanilla
few tablespoons of milk
Beat peanut butter, butter, vanilla and 2 cups of powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!
Chocolate frosting:
1/2 cup + 6 tablespoons cocoa powder
3/4 cup confectioners’ sugar
1/2 cup heavy cream
1/2 cup unsalted butter, very soft
dash salt
1 cups confectioners’ sugar
1 teaspoon vanilla
Heat cream in microwave and pour in mixer with cocoa powder and 3/4 cup confectioners. Mix well. Add butter, salt, 1 cup confectioners, vanilla and whip on high. Set aside.
Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups. keep chilled!!!