Berry Cream Dessert Food

BERRY CREAM DESSERT

Steps:

• In a large bowl, dissolve strawberry and raspberry gelatin in boiling water. Stir in cold water and strawberry and raspberry yogurt until blended. Chill until syrupy, about 1 hour., Fold in strawberries and whipped topping. Spoon into individual dishes. Chill until firm, about 4 hours. Serve with fresh berries if desired.

BERRIES & CREAM DESSERTS

Steps:

• Cut pound cake in half. Cut one half into 1/2-in. cubes (save remaining cake for another use). In a small bowl, beat cream cheese and marshmallow creme until smooth., In four small serving dishes, layer the cake cubes and fruit. Top with cream cheese mixture. Chill until serving.

CREAMY LEMON BERRY DESSERT

Steps:

• DISSOLVE cherry gelatin in 3/4 cup boiling water in medium bowl. Stir in preserves. Coat 6-cup ring mold with no-stick cooking spray. Pour gelatin mixture into mold. Chill 30 minutes.
• DISSOLVE lemon gelatin in 1 cup boiling water in medium bowl. Add sweetened condensed milk and sour cream. Beat with electric mixer on medium speed until blended. Pour over chilled berry layer. Chill 2 hours or until firm. Unmold onto serving platter.
• COMBINE 1 cup raspberries and 1 cup blackberries. Fill center of mold. Garnish outside of dessert with remaining berries and mint leaves.

BERRY CREAM DESSERT

Steps:

• In a large bowl, dissolve strawberry and raspberry gelatin in boiling water. Stir in cold water and both yogurts. Stir until well blended. Chill until mixture is syrupy, about 1 hour.
• Fold in strawberries and whipped topping. Spoon into individual dishes. Chill until firm, about 4 hours.
• Garnish with fresh berries if desired.

SASKATOON BERRY CREAM CHEESE CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
• Whisk brown sugar, 1 1/2 cups flour, oats, and cinnamon together in a bowl; gradually stir in oil until mixture is crumbly. Press half the crumb mixture into the prepared pan; set remaining crumbs aside for topping.
• Bake in the preheated oven until firm, about 10 minutes. Remove crust from oven and cool slightly, leaving oven on.
• Place serviceberries and water in a saucepan. Bring to a simmer and cook for 10 minutes; stir in lemon juice. Whisk white sugar and 2 tablespoons flour together in a small bowl; stir sugar mixture into berries and cook until the mixture begins to thicken, about 3 minutes. Allow to cool for a few minutes; pour berry filling over crumb crust.
• Sprinkle cream cheese pieces evenly over berry filling. Spread remaining crumb mixture over cream cheese layer and press gently with a potato masher.
• Bake in the preheated oven until crumb topping is golden and filling is bubbly, about 40 minutes.

EASY BERRY LAYERED DESSERT

Steps:

• Combine berries and sugar in medium bowl. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Blend in COOL WHIP.
• Line bottom of 9x13-inch pan with half of the wafers. Top with half each of the berry and pudding mixtures. Repeat all layers; sprinkle with chocolate.
• Refrigerate 3 hours.

BERRY & BRANDY CREAM PALATE CLEANSER (OR DESSERT)

Steps:

• In a blender, combine 1st 6 ingredients and blend until berries are fully pureed and mixture is creamy.
• Gently fold in 2 tbsp of chopped pecans and divide mixture among 8 small serving glasses approximately 4 ounces in size.
• Top each serving with a few pieces of the remaining 1 tbsp of chopped pecans and chill for at least 1 hour or until ready to serve.
• NOTES: The yield is 8 3-oz servings as a palate cleanser after a savory course of an elegant meal. As a light dessert, I suggest 6 4-0z servings w/a sml berry, scattered choc shavings, a mint or a cookie to dress it up.

FLUFFY BLUEBERRY CREAM CHEESE DESSERT (NO-BAKE)

Steps:

• Prepare a 9 x 9-inch pan.
• To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
• Pat into bottom of the pan.
• Chill for about 25-30 minutes (or until the crust is completely cold).
• After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
• In a bowl beat softened cream cheese with sugar until smooth and well combined.
• Add in half and half cream and the pudding mix; beat until well blended.
• Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
• Chill for 4 hours.
• Before serving spread the remaining can blueberry pie filling over the top.
• If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.

BLUEBERRY CREAM CHEESE DESSERT

Steps:

• In a bowl, combine the cracker crumbs, 1/4 cup sugar and margarine. Press into a greased 13X9 baking dish.
• In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla. Pour over crust.
• Bake at 350 degrees for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack.
• Spread with pie filling and then whipped topping. Refrigerate until serving.

SIMPLE BLUEBERRY DESSERT

Steps:

• Combine flour, margarine and nuts.
• Pat this mixture in an 8x12" baking dish.
• Bake at 375 degrees for 15 minutes and let cool.
• Pour the blueberry pie filling on top of the crust.
• Combine the cream cheese and sugar.
• Spread on top of the blueberry pie filling.
• Top with cool whip and chill until ready to serve.

BLUEBERRY CREAM DESSERT

Steps:

• In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.

BARKRAM-SWEDISH BERRY CREAM DESSERT

Steps:

• Bring the water to a boil in a large saucepan. Add the sugar and stir to dissolve. Add the berries and simmer, stirring occasionally, for 5-10 minutes, or until they begin to break down. Add extra sugar to taste as needed.
• Stir the cornstarch into the 3 tablespoons of cold water, and then whisk the cornstarch slurry into the simmering berries to thicken it into a loose, pudding-like consistency. (Keep in mind, the berries will thicken even more as they cool. You might not need all of the slurry. Then again you might need more. It depends on the berries.).
• Remove from heat and pour the berries into a large bowl or individual serving dishes. Cover with plastic wrap and chill well.
• Serve topped with a little cream or with a dollop of whipped cream.

BERRY CREAM DREAM

Steps:

• Place raspberry rum, raspberry schnapps, strawberry juice concentrate, strawberries, ice cubes, water, and sugar in a blender. Blend until smooth then add cream. Blend until just incorporated. Serve in tall glasses.

BLUEBERRY CREAM DESSERT

Steps:

• Mix graham cracker crumbs, melted butter, and 1/4 cup white sugar in a bowl. Measure 1/4 cup crust mixture and set aside. Press remaining crust mixture into a 10x6x2-inch pan.
• Combine water, 1/2 cup white sugar, and gelatin in a saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
• Stir sour cream and yogurt together in a bowl. Gradually stir gelatin mixture into sour cream mixture; stir in vanilla extract. Refrigerate until partially set, about 30 minutes.
• Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle reserved 1/4 graham cracker mixture over dessert. Chill in refrigerator, 8 hours to overnight.