Busy cooks can surprise family and friends with a special dessert without a lot of hard work. Whether you prefer cake or pie, these recipes have you covered. The recipes below will allow you to impress with a delicious and pretty Red, White, and Blue Cake with Berries. If the colors aren't patriotic enough for you, cut the cake into star-shaped pieces. The Dreamy Praline Pie goes together quickly. It does however need to chill about 4 hours but the cooks time is minimal for this tasty dessert.
RED WHITE AND BLUE CAKE AND BERRIES
1 vanilla pound cake, homemade or store bought
powdered sugar glaze
fresh strawberries
fresh blueberries
1 vanilla pound cake, homemade or store bought
powdered sugar glaze
fresh strawberries
fresh blueberries
Slice pound cake into individual slices. Pour powdered glaze over the slice of cake. Garnish with the fresh strawberries and blueberries.
Note: Use a large star cookie cutter and cut cake slices into star shapes, if desired, for a patriotic dessert.
To make a powdered sugar glaze, mix a pound of powdered sugar with a small amount of milk or cream and a half teaspoon of butter flavoring or vanilla extract. Use as much milk or cream as needed for the consistency you prefer.
DREAMY PRALINE PIE
1/2 cup chopped pecans
1/3 cup butter
1/3 cup firmly packed light brown sugar
1 ready-made graham cracker pie crust
1/2 cup chopped pecans
1/3 cup butter
1/3 cup firmly packed light brown sugar
1 ready-made graham cracker pie crust
2 envelopes whip topping mix
2 3/4 cups cold milk, divided
2 3/4 cups cold milk, divided
1 tsp vanilla extract
2 pkgs (4-serving size each) Vanilla Flavor Instant Pudding and Pie Filling Mix
2 pkgs (4-serving size each) Vanilla Flavor Instant Pudding and Pie Filling Mix
In a small saucepan, heat the nuts, butter, and brown sugar together until the butter and sugar are melted and the mixture comes to a boil. Boil for 30 seconds. Spread the mixture over the bottom of the prepared pie shell and allow to cool.
In a large mixing bowl, beat the whipped topping mix with 1 cup of the milk and the vanilla extract with electric mixer on high speed. Beat for about 6 minutes or until the topping becomes thick and forms soft peaks. Add the remaining 1 3/4 cups of milk along with the pudding mix; blending on low speed. When combined, beat on high speed for 2 minutes, scraping bowl down occasionally.
Spoon the filling into the crust atop the praline layer. Refrigerate for at least four hours or until serving time. Before serving, add a dollop of whipped cream and/or a pecan half to each wedge for garnish, if desired.
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com
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