Patriotic Desserts
As you're planning your Fourth of July celebration, don't forget to include some show-stopping desserts.
Use colorful ingredients like blueberries, cherries and strawberries to give your desserts a real patriotic flair. The magic ingredient of sweetened condensed milk makes them foolproof and delicious, so they'll likely become an annual Independence Day tradition.
Plus, these recipes are so simple to prepare that you will be able to get outside and enjoy the festivities yourself.
Try them all and you may hear more "oohs and ahhs" coming from guests at the dessert table than you do at the fireworks!
1 (8-ounce) package cream cheese, softened1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)1/3 cup lemon juice1 teaspoon vanilla extract1 (9-inch) baked pie crustFresh fruit (blueberries, peaches, strawberries, bananas, etc.)White corn syrup (optional)In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pie crust.Chill 3 hours or until set. Arrange fruit on top of pie. Just before serving, brush with corn syrup (optional). Store leftovers covered in refrigerator.Makes one (9-inch) pie.
3 cups (1½ pints) half-and-half1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)1 tablespoon vanilla extract1 cup pureed or mashed strawberriesRed food coloring (optional)In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Freeze leftovers.Refrigerator-Freezer Method: Omit half-and-half. In a large bowl, combine sweetened condensed milk and vanilla; stir in pureed strawberries and food coloring (optional). Fold in 2 cups (1 pint) whipping cream, whipped. Pour into 9- by 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Store leftovers covered in freezer.Makes about 1½ quarts.
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)1 (4-serving size) package instant lemon flavor pudding mix1½ cups milk½ cup sour cream1 (10¾-ounce) loaf frozen pound cake, thawed and cut into 1-inch cubes1½ cups fresh raspberries1¾ cups fresh blueberriesStar Garnish (optional, recipe follows)With mixer, beat sweetened condensed milk, pudding mix and milk in large bowl. Fold in sour cream. Chill 5 minutes.Set aside ¼ cup of the pudding mixture. In 2- to 2½-quart clear glass bowl, layer half of the pound cake pieces, half of the remaining pudding and half of the raspberries and blueberries. Repeat layers. Spoon reserved pudding mixture on top. Cover and chill at least 2 hours. Store leftovers covered in refrigerator.Makes 6 to 8 servings.Star Garnish: Place 1 (1-ounce) white baking bar in small heavy saucepan. Heat over low heat until melted, stirring constantly. Tint with red paste food coloring. Pipe mixture into star shapes on wax-paper-lined baking sheet. Let stand until dry. Carefully peel from wax paper.
1 (10- or 12-ounce) prepared round angel food cake, frozen (for easy slicing)1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)1 cup cold water1 teaspoon almond extract1 (4-serving size) package instant vanilla flavor pudding mix2 cups (1 pint) whipping cream, whipped2 (21-ounce) cans cherry or peach pie fillingCut cake into ¼-inch slices; arrange half the slices on bottom of 13- by 9-inch baking dish.In a large bowl, combine sweetened condensed milk, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream.Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, then remaining cream mixture and then other can of pie filling. Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.
