Strawberry Heaven
Shailyn Dickson
1 Angel Food Cake (9-10 inch)
1 pint strawberries, crushed
1 Tbsp 2% lowfat milk
1 tub (8 oz) Cool whip lite whipped topping, thawed
Additional strawberries
* If using homemade angel food cake, use a 12-oz whipped topping instead
1. Cut cake horizontally into 3 layers. Place bottom layer on serving dish.
2. Stir crushed strawberries and milk into 1 cup of the whipped topping in a large bowl with wire wisk until blended.
3. Spread 1/2 of the mixture onto cake layer; top with second cake layer. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping.
4. Refrigerate 1 hour or until ready to serve. Garnish with the additional strawberries.
Pink Lemonade Pie
Kim Guy
1 small can frozen pink lemonade concentrate
1 can fat free Eagle Brand milk
1 large fat free Cool Whip
Blend with mixer, add a few drops of red food coloring to get a desired pink color.
Pour into 2 reduced fat Graham Cracker Pie Crust. Refrigerate one hour, eat and enjoy!
Pink Lemonade Ice Cream Pie
Lacey Hoffman
1/2 gallon Vanilla Ice Cream
1 envelope pink lemonade Kool-Aid
1 ready made Graham Cracker Pie Crust
Soften the ice cream enough to mix the lemonade into it and mix well. Spoon into crust. Freeze until ready to serve.
Death by Chocolate Hot Fudge Sauce
Amelia Collier
1 cup cream
1 cup sugar
1 cup butter
1 cup brown sugar
1 cup cocoa
2 tsp vanilla
In large saucepan mix together cream, butter, and sugars. Bring to boil over medium heat. Let boil for 2 minutes. Remove from heat and whisk in cocoa. Stir until smooth then add vanilla. Serve over ice cream, cake, or as a fruit dip.
Cooks note: A good quality cocoa makes a difference.
Strawberry Cream Bavarian
Maxine Ratliff
1 (3oz) package strawberry gelatin
1 cup boiling water
1 (8oz) carton strawberry yogurt
4 cups sliced fresh strawberries
(about 2 baskets, sweetened with sugar)
1 pint real whipping cream, whipped
1 8-9 inch angel food cake, cubed about 1 inch
Dissolve gelatin in the 1 cup boiling water
Chill until consistency of unbeaten egg white
Whip until frothy, fold in yogurt. Add strawberries.
Fold in whipped cream. Fold cubed cake into mixture.
Pour into angel food cake pan, springform pan, or use 9x13 inch baking pan. Refrigerate several hours, overnight, or freeze if desired. To serve, unmold and garnish with additional whipped cream and strawberries. Makes 12-15 servings.
Mexican Chocolate Freeze
Maxine Ratliff
Crust:
1/2 c. butter
1/2 c. chopped almonds
2 T. unsweetened cocoa
1/2 c. sugar
1/4 t. salt
Melt butter in skillet. Add flour and remaining crust ingredients to butter; cook over med-high heat for 3 to 4 minutes or until mixture is crumbly, stirring constantly. Reserve 3/4 c. of crumbs for topping. Press remaining crumbs into the bottom of an ungreased 9 inch square pan. Place in freezer for 10-15 minutes to cool.
Filling:
3 cups coffee ice cream, softened (or another flavor)
3 cups chocolate ice cream (softened)
1/2 tsp. cinnamon
1/8 tsp ground clove
Spoon the coffee ice cream over the cooled crust. In a small bowl, combine the chocolate ice cream with the cinnamon and cloves. Spoon the chocolate ice-cream over the coffee ice cream. Sprinkle with remaining crust crumbs. Cover and freeze for 5 hours or until firm. Can serve with hot fudge drizzle.
