|Strawberry Cheesecake Trifle|
Via Life Love Liz
Ah, summertime! It's a fun time of year to gather outdoors with family and friends at cookouts and outdoor parties. How about some new dessert recipes to add to your rotation? We've found some great summer dessert recipes to delight your friends and family.
Strawberry Cheesecake Trifle
8 oz cream cheese
16 oz heavy cream
14 oz sweetened condensed milk
3 tbsp melted butter
1 box vanilla wafers
2 cup sliced strawberries
In food processor, crush about ⅔ box of vanilla wafers.
Add melted butter and mix well. Set aside.
Beat cream cheese and sweetened condensed milk until blended.
In another bowl, whip heavy cream until stiff peaks form.
Fold whipped cream into cream cheese mixture until blended.
Load serving cups with alternating layers of crushed wafers, cream cheese mixture and strawberries.
Refrigerate until ready to serve.
|Lemon Lush Dessert|
Via Cupcake Diaries Blog
Lemon Lush Dessert
For the Crust
1 c. butter, softened but not to room temperature
2 c. flour
1/4 c. sugar
1/2 c. pecans, chopped in small pieces
For the Cream Cheese Layer:
2 (8oz) packages Philadelphia cream cheese
1 c. powdered sugar
For the Pudding Layer and Topping
2 small packages Jell-O instant lemon pudding mix
3 1/2 c. cold milk
1 (16oz) container Kraft Cool Whip
lemon zest, to garnish (optional)
Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. A fork works really well to get everything mixed together.
Press into a 9x13 baking dish and bake 15-20 minutes at 350°, or until a light golden brown. Remove from oven and set aside to cool.
Beat together cream cheese and sugar until creamy and smooth. Spread over cooled crust.
In another mixing bowl, whisk together pudding mix and milk. Allow to sit for 5 minutes to thicken up a little. Spread on top of the cream cheese layer. Cover and place in the fridge for 1 hour.
Spread whipped topping over the pudding layer. Cut into 18-24 pieces (depending on how large or small you cut them) and garnish with fresh lemon zest.
|Key Lime Pie Lasagna|
Via OMG Chocolate Desserts
Key Lime Pie Lasagna
1 cup flour
2 Tablespoons sugar
1/2 cup butter-melted
1/2 cup macadamia nuts –chopped very finely (you can use chopped cashews, pecans…)
For cheesecake layer:
6 oz. cream cheese- softened
2/3 cup powdered sugar
2/3 cup whipped topping
1/2 teaspoon vanilla
For key lime layer:
2 Tablespoon cornstarch
3/4 cup key lime juice
3/4 cup sugar
4 egg yolks-slightly beaten
5 Tablespoon butter
green food coloring-optional
1 1/2 cup whipped topping
1 cup whipped topping
1/3 cup nuts-chopped
Preheat oven at 350 F and spray the bottom of 9x9 inch baking dish.
In a bowl combine crust ingredients and stir until well combined and crumbly, then press it into the bottom of baking dish and bake for 20 minutes, remove from the oven and let it cool completely.
Mix cream cheese and powdered sugar until smooth and creamy. Fold in 1 cup whipped topping and 1/2 teaspoon vanilla and spread over cooled crust. Set in the fridge.
In medium sauce pan stir together sugar and corn starch, stir in key lime juice and slightly beaten egg yolks, add butter and bring mixture to a very controlled simmer over medium-low heat stirring almost constantly until thickened ( it should be able to coat the back of a metal spoon) remove from heat, cover with plastic foil and refrigerate for at least 2 hours.
When key lime custard is cooled completely, add a few drops green food coloring and mix it well. Stir in 1 1/2 cup whipped topping and spread onto cheesecake layer.
Top with 1 cup whipped topping and sprinkle chopped nuts. Set in the fridge for at least 4-5 hours or overnight. You can place it in the freezer and serve like frozen dessert (It defrost fairly quickly).
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