Spring Into Flavor

Strawberry Trifle

1 cup whole milk

1 cup sour cream

3.4-ounce package instant vanilla pudding mix

1 teaspoon grated orange zest

2 cups heavy whipping cream, whipped

8 cups cubed angel food cake

4 cups sliced fresh strawberries

Additional sweetened whipped cream for topping

1. In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream.
2. Place half the cake cubes in a 3-quart glass bowl. Arrange a third of the strawberries around the side of bowl and over the cake. Top with half the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours.
3. Top with additional sweetened whipped cream just before serving.

 

Pistachio Fluff (Watergate Salad)

½ cup maraschino cherries

2 3.4-ounce packages instant pistachio pudding mix

24 ounces whipped topping

20-ounce can crushed pineapple, undrained

2 cups chopped walnuts

1 pound mini marshmallows

1. Chop the cherries into quarters, but reserve a few whole cherries.
2. Combine pudding mix with whipped topping and pineapple. Add walnuts, chopped cherries and marshmallows. Combine well.
3. Refrigerate for at least 2 hours. Garnish with whole cherries on top before serving.

 

 

Almond Cheesecake

Crust

1 ¼ cups crushed vanilla wafers (about 40 wafers)

¼ cup sugar

¾ cup finely chopped almonds

⅓ cup salted butter, melted

 

Filling

4 8-ounce packages cream cheese, softened

1 ¼ cups sugar

4 extra-large eggs, room temperature, lightly beaten

2 teaspoons almond extract

1 teaspoon vanilla extract

 

Topping

2 cups sour cream

¼ cup sugar

1 teaspoon vanilla extract

⅛ cup toasted sliced almonds

1. Heat oven to 350 F.
2. In a bowl, combine the wafer crumbs, sugar and almonds. Stir in the butter, and mix well. Press into the bottom of a greased 10-inch springform pan. Set aside.
3. To make the filling, beat cream cheese and sugar in a large bowl until smooth. Add eggs. Beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet.
4. Bake for 50 to 55 minutes or until center is almost set. Remove from the oven. Let stand for 5 minutes, but leave the oven on.
5. To make the topping, combine the sour cream, sugar and vanilla. Spoon the mixture around the edge of cheesecake. Carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool for 1 hour before refrigerating overnight.
6. Just before serving, sprinkle with almonds. Remove side of pan. Refrigerate leftovers.

 

Lemon Mousse

⅔ cup sugar

2 tablespoons cornstarch

Dash of salt

3 extra-large egg yolks

⅔ cup whole milk

½ cup lemon juice

2 teaspoons grated lemon zest

1 cup heavy whipping cream, plus more for topping

Lemon slices

1. In a small saucepan, mix sugar, cornstarch and salt. Whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended. Bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, about 2 minutes longer. Stir in lemon zest.
2. Transfer mixture to a bowl. Cover and refrigerate until cold.
3. Once cold, beat whipping cream in a small bowl on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. Top with additional whipped cream and lemon slices.

 

Strawberry Pretzel Salad

2 cups crushed pretzels

¾ cup butter, melted

3 tablespoons sugar

Filling

2 cups whipped topping

1 cup sugar

8-ounce package cream cheese, softened

 

Topping

2 3-ounce packages strawberry gelatin

2 cups boiling water

2 16-ounce packages frozen sweetened sliced strawberries, thawed

Additional whipped topping and pretzels

1. Heat oven to 350 F.
2. In a bowl, combine the pretzels, butter and sugar.Press into an ungreased 9-by-13-inch baking dish. Bake for 10 minutes. Cool on a wire rack.
3. To make the filling, beat whipped topping, sugar and cream cheese in a small bowl until smooth. Spread over pretzel crust. Refrigerate until chilled.
4. To make the topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries. Refrigerate until partially set. Carefully spoon over filling. Refrigerate until firm, about 4 to 6 hours. Cut into squares. Serve with additional whipped topping and pretzels.