Ok, I will admit it: I am a sucker for fluff. I LOVE Fluff! All types of Fluff. My husband on the other hand, can't stand it. But thats okay. Because that means that when I make fluff, I get to eat all of it! Plus, since it is so light and airy, I always feel good about eating it, because it certainly can't contain TOO many calories, right? :)
I've had lots of different kinds of fluff. But I recently had the best fluff of my life. And its very simple. So, I thought I would share the recipe in case there are any other fluff lovers out there. Plus, berry season will soon be upon us and this is a great recipe for those yummy, fresh, plump berries.
1 small package Vanilla Pudding - cook & serve style
1 small package Strawberry Jello
2 cups Water
1 pint Strawberries, cut up
8 oz. Cool Whip
In sauce pan, mix together the pudding, Jello, and water. Boil until slightly thickened, stirring constantly. Cool. Add strawberries and Cool Whip. Refrigerate. Garnish with a few fresh Strawberry and dollop of Cool Whip on top.
Note: Be creative. Try Raspberry Jello with fresh Raspberries, Orange Jello with Mandarin Oranges, Blackberry Fusion Jello with Blackberries, Or perhaps even Strawberry Kiwi Jello with Strawberries.
The possibilities are endless when it comes to fluff.
Showing posts with label Fruit. Show all posts
Showing posts with label Fruit. Show all posts
Saturday, May 1, 2010
Friday, April 2, 2010
Fruit Tart
April is when I start to get excited about all the delicious Spring and Summer fruits. So I thought that today, I would share one of my favorite fruit recipes. It is simple to make and can be customized in a variety of ways.
Base:
1 box Lemon Cake Mix
2/3 c. Graham Cracker Crumbs
1/2 c. Chopped Nuts
1/2 c. Butter, softened
1 egg
Topping:
3 oz. Cream Cheese
1/3 c. Powdered Sugar
1 c. Heavy Whipping Cream
Assorted Fresh Fruit
Heat oven to 350 degrees. Combine the first four "base" ingredients and beat with a mixer at low speed until crumbly. Blend in the egg. Press into ungreased 12" or 14" pizza pan. Bake for 15 mins. or until Golden Brown. Cool.
Beat Cream Cheese until fluffy. Gradually add in Powdered Sugar. Beat in whipping cream until soft peaks form. Spread on cooled crust. Arrange fruit as desired.
My favorite fruit combination is Strawberry, Kiwi, Pineapple. However, you can be as simple or creative with your fruit choices as you would like. You can just randomly place the fruit or you can choose to make a design out of the fruit. You could make it look like a rainbow or a flower by choosing fruits of certain colors. You can be fancy with the way you cut your fruits. The possibilities are endless when it comes to topping this fruit tart.
It is a nice light dessert that is perfect for Spring and Summer.
Base:
1 box Lemon Cake Mix
2/3 c. Graham Cracker Crumbs
1/2 c. Chopped Nuts
1/2 c. Butter, softened
1 egg
Topping:
3 oz. Cream Cheese
1/3 c. Powdered Sugar
1 c. Heavy Whipping Cream
Assorted Fresh Fruit
Heat oven to 350 degrees. Combine the first four "base" ingredients and beat with a mixer at low speed until crumbly. Blend in the egg. Press into ungreased 12" or 14" pizza pan. Bake for 15 mins. or until Golden Brown. Cool.
Beat Cream Cheese until fluffy. Gradually add in Powdered Sugar. Beat in whipping cream until soft peaks form. Spread on cooled crust. Arrange fruit as desired.
My favorite fruit combination is Strawberry, Kiwi, Pineapple. However, you can be as simple or creative with your fruit choices as you would like. You can just randomly place the fruit or you can choose to make a design out of the fruit. You could make it look like a rainbow or a flower by choosing fruits of certain colors. You can be fancy with the way you cut your fruits. The possibilities are endless when it comes to topping this fruit tart.
It is a nice light dessert that is perfect for Spring and Summer.
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