Does anyone have a simple but sweet Fourth of July dessert idea?!


Question:

Does anyone have a simple but sweet Fourth of July dessert idea?

I love to cook but I must admit that I'm not the best at it. I'm making dessert for my family this week and I need a simple but delish dessert recipe. If anyone is willing to share a home recipe I would REALLY appreciate it!


Answers: take a clear glass, put some shortcake pieces at the bottom, layer with sliced strawberries (so you can see a layer of red through glass), add a layer of cool whip, add another layer of strawberries, then another layer of coolwhip, then sprinkle fresh blueberries on top of the last layer of coolwhip. This is a light fruity dessert that looks very red white and blue festive.

Obviously, make one for each person eating. Source(s):
its healthy too!! Strawberry Pretzel Squares

? 2 cups finely crushed pretzels
? 1/2 cup sugar, divided
? 2/3 cup butter, melted
? 12 oz. cream cheese, softened
? 2 tablespoons milk
? 1 cup whipped topping, thawed
? 2 cups boiling water
? 1 pkg. strawberry flavor gelatin
? 1 1/2 cups cold water
? 1 quart strawberries, sliced

? Preheat oven to 350 degrees F. Mix pretzels, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 minutes. Cool.
? Beat cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
? Meanwhile, stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares and serve. Store leftover dessert in refrigerator. Just make a simple boxed white cake and frost it white. On top of it put blueberries and strawberries and arrange them to look like the American flag. It's pretty simple. Here's a picture of what it looks like:

http://briansmithradio.com/wp-content/up... blonde brownies
2 cups bisquick
1 box of brown sugar
4 eggs
1 stick of butter or margarine
1 teaspoon of vanilla extract
1 cup of chopped nuts
beat eggs. soften butter mix together with remaining ingredients . Mix well and pour into 13x9 pan back at 350 for 30 to 35 min. These are really simple, in fact I'm making them tonight.

CREAM CHEESE SQUARES

INGREDIENTS

* 2 (8 ounce) cans refrigerated crescent roll dough
* 2 (8 ounce) packages cream cheese
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup margarine, melted
* 1/4 cup white sugar
* 1 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

If you wish you can top them off with strawberries & blueberries instead of cinnamon to make it look patriotic. My Gram used to make this and it's sooo easy. Get pre-made lady fingers and put them in a pan with some whipped cream on the bottom, then put another layer of whipped cream, then top it all with blueberries and cut strawberries. It's really tasty, not too heavy, and easy to make.

Have fun on the 4th! =) Strawberry shortcake with blueberries too!! That way its red, white and blue! Some very cool recipes here, including desserts: http://www.epicurious.com/cooking/holida...

No-Bake Blueberry Cheesecake:

Crust
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Filling
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)

12 ounces Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries

Topping
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam
preparation
For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
For filling:
Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

For topping:
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

Test-kitchen tip:
Whole graham crackers measure 5x2 1/4 inches before being broken into four smaller rectangles. Make some red, white and blue cupcakes.
Buy a box of white cake mix. Prepare batter as directed on box.
Divide the batter into 3 bowls, each bowl should have about 1 1/3 cups of batter.
Add blue food coloring to one bowl(about 1 tsp.) and red to another bowl. Leave the remaining batter white.
Line cupcake pan with papers, spray with cooking spray.
Pour 2 tablespoons of the red batter into each liner. Then white, then blue.
Bake according to package directions. When completely cooled, frost with vanilla frosting and use red, white, and/or blue sprinkles.
These cupcakes are so cute and fun! If you have a freezer where you are have the 4th this is a good one.

2 boxes of ice cream sandwiches
1 tub cool whip
optional chocolate sparkles or chocolate syrup


Take the first box of ice cream sandwiches and layer them in a 9 x 13 pan (you may have to cut some in half to make them fit).
Take half the cool whip and spread it on top one the ice cream sandwiches.
Take the second box of ice cream sandwiches and layer them on top of the cool whip.
Take the rest of the cool whip and layer it on top of the ice cream sandwiches.
as an option you can either sprinkle the chocolate sprinkles on top or take the chocolate syrup and make lines across every few inches then use a toothpick and drag lines across the other way.

You can as lo try the mint choc late chip ice cream sandwiches with either mint or chocolate cool whip. JELL-O? Easy Patriotic Pie

1-1/2 cups boiling water, divided
1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin
1 cup ice cubes, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin, or any red flavor
1 cup thawed COOL WHIP Whipped Topping



STIR 3/4 cup of the boiling water into dry blue gelatin at least 2 minutes or until completely dissolved. Add 1/2 cup of the ice cubes; stir until ice is completely melted. Pour into pie crust; refrigerate 5 to 10 minutes or until gelatin is set but not firm.
MEANWHILE, stir remaining 3/4 cup boiling water into dry red gelatin in separate bowl at least 2 minutes or until completely dissolved. Add remaining 1/2 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 minutes or until slightly thickened.
SPREAD whipped topping evenly over blue gelatin layer in crust; cover with layer of red gelatin. Refrigerate 2 hours or until set. Store leftover pie in refrigerator.

KRAFT KITCHENS TIPS
Best of Season
Garnish with fresh seasonal berries just before serving. Or, arrange 1/2 cup berries on bottom of pie crust before covering with the blue gelatin.

Variation
Prepare as directed, using your favorite 2 flavors of JELL-O Brand Gelatin.



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