Over a Cup: Easter desserts
April 18, 2014
I enjoy making fancy desserts for Easter dinner. That doesn't mean that they take a lot of time; it means that they're made with puddings, whipped topping, fruit, etc. This year I'm short on time so I am going to bake a yellow cake, leave it unfrosted, and then provide bowls of thawed and sweetened strawberries and peaches, whipped topping and vanilla ice cream. Family members can put them together as they like.
Anyway, I found two dessert recipes in my files. I have made "Cherry Cheese Pie" numerous times — for Easter one year, I think. It's easy to make and delicious. You can use any kind of pie filling, not just cherry. I have not made the second recipe for a while. One word of caution: I'm not sure if the packages of Dream Whip are available. If not, perhaps a little whipped topping might be used.
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Cherry cheese pie
1 (8-ounce) package of softened cream cheese
1/3 cup sugar
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1/2 cup sour cream
1 teaspoon vanilla
1 (4-ounce) container whipped topping, thawed
1 (9-inch) graham cracker crust
1 can pie filling, cherry or another kind
Beat the cream cheese until smooth. Gradually beat in the sugar. Blend in the sour cream and vanilla. Fold in the whipped topping. Spoon into the crust. Chill for 3 to 4 hours. Top with pie filling. Note: I add the pie filling just before serving.
1 large box instant vanilla pudding
1 small box instant vanilla pudding
4 1/2 cups milk
1 package Dream Whip
1 angel food cake (a loaf cake works well)
1 large can cherry or blueberry pie mix
Slice the cake into one-inch pieces and layer them in a flat casserole dish. In a mixing bowl, stir together the pudding, Dream Whip and milk.
Stir and leave until set. Then pour it over the cake. Pour a large can of pie filling on top of the pudding and leave it until set. Refrigerate.