2 boxes (4-serving size each) lemon-flavored gelatin
1 1/2 cups boiling water
1 can (20 oz) crushed pineapple in juice, well drained, liquid reserved
1 container (12 oz) frozen whipped topping, thawed
1 round angel food cake (9 or 10 inch)
2 cups sliced fresh strawberries
1. In large bowl, mix gelatin and boiling water until gelatin is completely dissolved. In 2-cup measuring cup, mix reserved pineapple liquid and enough cold water to make 2 cups. Stir into gelatin mixture. Refrigerate until thickened but not set, about 45 minutes.
2. Stir pineapple into thickened gelatin mixture. With rubber spatula, fold in 3 cups of the whipped topping.
3. Tear angel food cake into 1-inch pieces, placing half of the pieces in ungreased 13×9-inch (3-quart) glass baking dish. Spoon half of gelatin mixture evenly over cake pieces. Repeat layers. Cover tightly with plastic wrap; refrigerate until set, about 1 hour.
4. Cut dessert into serving pieces; place on dessert plates. Top each with about 2 tablespoons strawberries and about 1 tablespoon remaining whipped topping.
Ingredients for the buttermilk pie crust:
1 1/4 cups all purpose flour
1/2 cup of cold butter
1/2 tsp of salt
1 tbs of sugar
pinch of grated nutmeg
1/4 cup cold cold buttermilk
Ingredients for the pie filling:
2 cups sugar
3/4 cups all purpose flour
1 1/2 cups buttermilk
1 cup whole milk
1/2 tsp vanilla bean paste
3 tbs unsalted butter
fresh grated whole nutmeg (for serving)
1. For your pie crust, in a large bowl add flour, sugar, salt and grated nutmeg. Cut butter into small cubes and toss in your flour mixture.
2. Using your finers work butter into the flour coating it all. Using your thumb in index finger press butter into small piecescreating thin butter disks or flakes. All the pieces should be rough in different sizes. Though make sure all of your butter has been worked into thin pieces.
3. Slowly pour in cold buttermilk tossing the flour mixture until it is even dampened. Carefully knead just a few times so the dough comes together. It will slightly shaggy. That is ok. Press dough into the shape of a disk. Cover with plastic wrap and refrigerate for at least an hour if not longer.
4. When you are ready to start your pie. Preheat oven to 450. On a lightly floured surface roll pie dough into a circle about 1/8 inch thick. Carefully transfer crust into a 10 inch pie plate, and crimp edges as desired.
5. For the filling, in a medium mixing bowl whisk buttermilk, milk, flour, vanilla bean paste, sugar and egg together. Pour into prepared uncooked pie crust. Using your fingers leave small dabs of butter on the top of your pie.
6. Bake pie for 10 minutes and then reduce oven temp to 350 and bake for a remaining, 30-40 minutes or until the pie has set in the center and only jiggles slightly.
7. Refrigerate until cold. Serve chilled, grate fresh nutmeg over the top and serve with fresh berries.
1 1/2 cups chocolate cookie crumbs (from 15-oz. pkg.)
1/4 cup powdered sugar
1/4 cup chopped pistachios or almonds
6 tablespoons butter, melted
1 (1/2-gallon) container strawberry or cherry ice cream
1 (1/2-gallon) container vanilla ice cream
1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix
1 cup half-and-half
2 cups powdered sugar
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2 cup butter
1 (12-oz.) can (1 1/2 cups) evaporated milk
1 teaspoon vanilla
Frozen whipped topping, thawed, if desired
Fresh strawberries, if desired
1. Line 13×9-inch pan with foil, extending foil over all sides of pan. In medium bowl, combine all crust ingredients; mix well. Press evenly in bottom of foil-lined pan. Freeze 30 minutes. Place strawberry ice cream in refrigerator to soften.
2. Spoon softened strawberry ice cream onto crust; smooth with back of spoon. Freeze 30 minutes. Place vanilla ice cream in refrigerator to soften.
3. Place softened vanilla ice cream in large bowl; stir with spoon until smooth. In small bowl, combine pudding mix and half-and-half; stir until blended. Add to ice cream; mix with electric mixer at low speed until well blended. Spoon over strawberry ice cream. Freeze 4 hours or until firm.
4. Meanwhile, in large saucepan, combine powdered sugar, chocolate chips, butter and evaporated milk; stir to mix. Bring to a boil over medium heat, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat. Stir in vanilla. Cool at least 1 hour before serving.
5. To serve, let dessert stand at room temperature for 15 minutes. Cut into squares. Serve each with fudge sauce, whipped topping and strawberries.
1/4 cup vegetable oil
2 tablespoons water
1 1/2 cups fresh raspberries
4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
1 cup whipping cream, whipped
2 tablespoons hot fudge topping
1 cup fresh blueberriesDirections:1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
2. On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.
3. Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
4. In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.
5. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.