A delicious combination of fruit in a vanilla pudding and whipped topping mix. Add in broken fudge stripe cookies and you have a salad that should be a dessert... but we wont' call it that!
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Dessert
Star Berry Trifle
Celebrate Independence Day with this quick, delicious and patriotic dessert! Simply layer cubed pound cake, Mrs. Gerry's Cheesecake Supreme, sliced strawberries and blueberries, no baking required! The star decor will be sure to impress.
Ingredients:
Pound cake, cubed
Mrs. Gerry's Cheesecake Supreme
Strawberries, sliced
Blueberries
Cube pound cake. Place on bottom of trifle bowl or serving dish. Top with Mrs. Gerry's Cheesecake Supreme and a layer of strawberries. Repeat using blueberries for next layer. Finish with final layer of Cheesecake Supreme. Arrange berries in star shape and fill in edges with sliced strawberries. Enjoy!
Quick and Easy Cookies & Crème Mousse Peanut Parfait
Crush chocolate sandwich cookies. Press into bottom of parfait cup, pie plate or other container. Layer Mrs. Gerry's Cookies & Crème Mousse, chocolate syrup and Spanish peanuts. Top with additional Cookies & Crème Mousse. Garnish with chopped peanuts.
Frozen Cranberry Orange Cups
Ingredients
¾ cup Mrs. Gerry’s Cranberry Orange Relish
3 (6 oz.) containers light orange crème yogurt
½ cup sugar
1/3 cup chopped pecans
Combine all ingredients in mixing bowl. Spoon into 8 foil cupcake liners. Freeze until solid. Remove from the freezer 10 minutes before serving. May be served as a salad or dessert. Enjoy!
Festive Cranberry Cake
Cake:
¾ cup butter or margarine, softened
1 cup sugar
2 eggs
2¼ cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk
1 cup Mrs. Gerry’s Cranberry Orange Relish
1 cup chopped dates
1 cup chopped pecans
Glaze:
½ cup orange juice
¼ cup sugar
Preheat oven to 350°F. In mixing bowl, cream butter and sugar. Add eggs, beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in Mrs. Gerry's Cranberry Orange Relish, dates and pecans. Spread in a greased and floured 10-inch tube pan. Bake 350°F for 60-70 minutes or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Meanwhile, to make glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With toothpick, punch holes in cake. Spoon glaze over cake, cover and refrigerate for at least 8 hours. If desired, garnish with whipped topping, fresh mint leaves and whole cranberries. Enjoy!
Cranapple Upside-Down Cake
Topping:
1 cup firmly packed brown sugar
½ cup margarine or butter, melted
2 large apples, peeled, sliced
1 cup Mrs. Gerry’s Cranberry Orange Relish, drained
Cake:
1 (16 oz.) package pound cake mix
¾ cup water
2 eggs
Whipped topping (optional)
Preheat oven to 350°F. Grease two 9-inch round cake pans. In a small bowl, combine brown sugar and margarine; mix well. Divide between 2 pans; spread over bottom of pans. Arrange apple slices over brown sugar mixture. Divide Mrs. Gerry's Cranberry Orange Relish between 2 pans; spread over apples.
In a large bowl, combine cake mix, water and eggs; mix 2-3 minutes. Divide between 2 pans and spread evenly. Bake at 350°F for 45-50 minutes or until cake springs back when lightly touched in center and toothpick comes out clean. Cool in pan 2 minutes. Invert onto cakes plates. Cool 20 minutes. Serve warm or cool with whipped topping, if desired. Enjoy!
Cranberry Swirl Muffins
Ingredients
¼ cup shortening
½ cup sugar
1 large egg
1½ cups flour
2 tsp. baking powder
½ tsp. salt
¾ cup milk
½ Mrs. Gerry’s Cranberry Orange Relish
¼ cup chopped walnuts
Preheat oven to 400°F. Grease 12 medium muffin cups. Cream shortening and sugar until blended. Add egg, beat until fairly smooth; stir in flour, baking powder, salt and milk until just mixed; add Mrs. Gerry's Cranberry Orange Relish and walnuts; fold and swirl lightly through batter. Spoon batter evenly into muffin cups, filling about ¾ full. Bake at 400°F for 20-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Enjoy!