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Whew, it’s been hot! Recently I had to make a dessert to take to a friend’s, and I did not want to turn on the oven. So I dug through my recipes and found these two recipes. The first one is a luscious but light dessert, perfect for after a big meal.
LEMON CHIFFON BLUEBERRY DESSERT
■ 1 1/2 cups graham cracker crumbs (about 24 squares)
■ 1 1/3 cup sugar, divided
■ 1/2 cup butter, melted
■ 1 1/2 cups fresh blueberries, divided
■ 3 oz lemon gelatin
■ 1 cup boiling water
■ 11 oz cream cheese, softened
■ 1 tsp vanilla
■ 16 oz frozen whipped topping, thawed
■ dash fresh lemon juice
■ fresh lemon zest
Combine crumbs, 1/3 cup sugar and butter. Reserve 2 Tbsp for topping. Press into a 13×9 dish. Sprinkle evenly with 1 cup berries. In a small bowl, dissolve the gelatin in boiling water. Let cool.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add vanilla and lemon juice. Slowly add in gelatin, mixing well. Fold in whipped topping. Spread over the berries.
Refrigerate until set, 2 to 3 hours. Top with reserved crumb mixture, lemon zest and remaining berries.
Yes, I know, the 11 oz cream cheese is an odd amount. I have this vision of someone creating this dessert using 1 block cream cheese and deciding it’s not enough. Then the second in making this, deciding two blocks is too much cream cheese! As though it was possible to have too much cream cheese….
This next recipe is really decadent, and will please the peanut butter and chocolate lover. This pie is so sweet, you probably should serve small slices. Of course, that’s just my opinion. There are those who would ask for a jumbo slice!
DECADENT PEANUT BUTTER PIE
■ 1 cup plus 2 Tbsp creamy peanut butter, divided
■ 8 oz cream cheese, softened
■ 1/2 cup sugar
■ 12 oz (4 1/2 cups) frozen whipped topping, thawed
■ 1 prepared chocolate crumb pie crust
■ 11.75 oz hot fudge ice cream topping
Beat together 1 cup peanut butter, cream cheese in a large bowl with an electric mixer, on medium speed, until well combined. Gently fold in 3 cups whipped topping until combined. Spoon into the crust.
Reserve 2 Tbsp fudge sauce in a small plastic bag. Microwave the remaining topping on high for one minute. Stir, spread over pie. Refrigerate until set.
Spread the remaining whipped topping over the top. Cut a small corner of the plastic bag, and gently squeeze the fudge sauce to drizzle over the top. Do the same with the remaining peanut butter.
For a pretty presentation, drizzle the fudge sauce in evenly spaced parallel lines, then drizzle the peanut butter going crosswise with the previous lines.
If you have a recipe to share, please send to [email protected], or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!
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