Pudding And Berry Tart With Graham Cracker Crust Food
CELEBRATE WITH A PUDDING AND BERRY TART!
Bring this dessert out , people will be clamoring for it, it looks that good! Make sure to get cook and serve pudding mix, not instant.The fresh berries are the crowning jewels. You don't need a fancy tart pan, you can use an aluminum pie pan from the grocery store, or buy an already made grahm cracker crust. Adapted from Dave Lieberman's cookbook, Young and Hungry.
Provided by Sharon123
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- To make the crust:.
- Crush the grahm crackers with your hands as fine as you can(or grind in food processor).
- Heat the butter in a saucepan or microwave oven until half melted. Work the butter and sugar into the crumbs with your fingertips until the crumbs look like wet sand.
- Using your fingertips, press the crust into a 9" pie pan, making an even layer on the bottom and sides of pan. (If using storebought crust, skip this part.).
- Bake until the crust is a shade darker, and let it cool completely.
- Make the pudding according to the package directions, then let it stand 5-10 minutes. Stir occasionally to keep a film from forming on the top.
- Use a spoon or rubber spatula to scrape the pudding into the grahm cracker shell and smooth it into an even layer. Put the tart in the fridge until the pudding is chilled and set, at least 1 hour.
- Meanwhile, cut the stems off the strawberries and wash them with the other berries in a colander under cold water. Drain them and then spread them out on paper towels to dry.
- Arrange the berries nicely over the custard or just gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate it.
- Your can make the tart up to 4 hours in advance.
- Serve cold and enjoy!
Nutrition Facts : Calories 253.2, Fat 10.1, SaturatedFat 5.7, Cholesterol 22.9, Sodium 262.7, Carbohydrate 40.8, Fiber 2.7, Sugar 30, Protein 1.6
RASPBERRY TORTE WITH GRAHAM CRACKER CRUST
***** I would pick raspberries every August in Michigan & freeze some of them so I could have this Torte for my daughter's birthday in December. It reminds me of the woods to this day. And 30 years later, it is still our favorite dessert.
Provided by out of here
Categories Dessert
Time 1h15m
Yield 12 13x9 pan, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine graham cracker crumbs and melted oleo.
- Put in greased 13x9 inch pan.
- Beat 2 eggs with sugar with mixer until well blended.
- Add two more eggs and cream cheese and beat well.
- Pour on top of crust.
- Bake at 350 degrees for 20-30 minutes.
- Cool on wire rack.
- While this is cooling combine water, corn starch, sugar, and raspberries in saucepan.
- Bring to a boil on medium-high heat.
- Cook until thickened.
- Cool and add half package of reserved raspberries.
- Pour over cooled filling and refrigerate covered.
- Top with Reddi-Wip when serving.
Nutrition Facts : Calories 394.1, Fat 16.3, SaturatedFat 8.1, Cholesterol 103.7, Sodium 221.9, Carbohydrate 58.2, Fiber 3.8, Sugar 44.8, Protein 6
RED, WHITE AND BLUEBERRY PIE
This creamy pie gets dressed up with berries to make a showstopping display at any Fourth of July party or summer get-together. It's as pretty as it is tasty! -Kimberly McFarland, Broken Arrow, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Spread melted chocolate onto bottom and sides of crust. Arrange sliced strawberries over chocolate., In a bowl, beat cream cheese and confectioners' sugar until smooth; gradually beat in milk. Add pudding mix; beat on low speed until thickened, about 2 minutes. Spread over strawberries., Decorate pie with whipped topping, blueberries and halved strawberries. Refrigerate until serving.
Nutrition Facts : Calories 383 calories, Fat 19g fat (10g saturated fat), Cholesterol 30mg cholesterol, Sodium 395mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY PIE WITH GRAHAM CRACKER CRUST
We live in blueberry country, and this pie is a perfect way to showcase these luscious berries. A neighbor first made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. -R. Ricks, Kalamazoo, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.
Nutrition Facts : Calories 230 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.
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