Welcome back and happy 4th of July weekend, all! This is a special Barbershop post... Are you wondering why? Well, it's my 60th post! 60! And in honor of this milestone, I thought I'd share a yummy, cool summertime dessert that is red, white, and blue, which is obviously appropriate for the holiday! Here you go. :)
I was looking for something cool and summery to bring to a friend's going-away party. The recipe I ended up with is a combination of a couple different recipes. I did not follow one exactly to a "t," as you might say. What I ended up making was inspired by this Strawberry Pretzel Squares recipe and this Tropical Strawberry Cream Pie recipe.
Essentially, this dish was a graham cracker crust recipe, topped with a cream cheese/cool whip/sugar layer, which was then topped with a jello/fruit layer, as you can see in this picture below. :)
I'll share with you the ingredients I used as best I can... I have to honestly say that I did not always measure exactly! Since I wasn't baking something that is "scientific" (ya know, something that needs flour, baking soda, baking powder, etc.), I figured I could improvise a bit!
-1 and 1/2 cups graham cracker crumbs
-5 Tbsp. of butter or margarine, melted
-2 cups cool whip (I used light)
-8 oz. softened cream cheese (I used light)
-1/4 cup sugar
-instant JELLO gelatin, strawberry flavored (I used two packages that were each 4-serving size)
-3/4 cup boiling water
-1 cup ice
-1 cup sliced strawberries
-1 cup blueberries
Now, as far as the jello goes, you can certainly use whichever flavor you like! I actually used one package of strawberry flavored gelatin and one of raspberry; you can see their different colors here! They were also sugar-free.
You could switch up the fruit you use as well. It's your call! That's the beauty of recipes like this. Another change you could make is what you use for the crust. I used graham cracker crumbs, but the two recipes I worked from used even different items - one used crushed pretzels and one used crushed vanilla wafers. Yum to either of those options!!
Here are your instructions:
Mix the crushed graham crackers with the melted butter. Press this mixture into a 9-inch pan (I used a square glass pan, but you could probably even use a pie plate).
Next, with an electric mixer, beat the cream cheese and sugar until well blended. Then gently mix in the cool whip with a spoon or spatula. Top the graham cracker layer with the cool whip layer.
Add the boiling water to the gelatin and mix until the gelatin is fully dissolved; then stir in the ice until it's melted. The jello should be very slightly starting to solidify at this point.
Next, mix in your fruit and refrigerate the jello mixture for 5 minutes or until it's thickened but still "spreadable." At that point, top the cool whip layer with the jello and fruit mixture.
Refrigerate the entire dish for 4 hours or until set (mine was fine after 2 hours actually!).
When I served this, I topped each slice with the remaining cool whip too...everyone got a dollop. I just really wanted to use the word dollop. :) This dessert was definitely a hit with our friends! I'm always a little nervous when I try new recipes for the first time, but once people had their first bites, I knew it was a keeper. Unless they were just trying to humor me, they indicated that this is a very delicious dessert! Perhaps the next time I make it I'll try different flavored jello or a new type of fruit! I bet peach jello with fresh peaches and pineapple would be good. Mmmmm, I can almost taste it now. ;-) And it tastes like summer to me!
See you next time, and once again, happy 4th of July!