Ingredients:

Crust:
1 cup all-purpose flour (4.5 oz)
6 tablespoons powdered sugar
1/8 teaspoon salt
3 oz unsalted butter, cold butter, cut up (6 tablespoons)

Filling:
1/4 cup granulated sugar
1/2 tablespoon cornstarch
1 very small pinch salt
2 cups fresh blackberries
1 1/2 teaspoon lemon zest

Topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar (or try 1/4 granulated and 2 T. brown)
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 oz unsalted butter, cut up, cold (4 tablespoons)
1/4 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line a 9 inch square metal pan with non-stick foil or line with foil and spray with cooking spray.
2. Combine flour, powdered sugar and salt in bowl of food processor and pulse to mix. Add butter and pulse until mixture is coarse. Alternatively, mix the dry ingredients in a bowl and cut the butter in with a pastry cutter.
3. Press the mixture into the bottom of the pan and bake until the surface is dry and the edges are browned, about 20-22 minutes. Let cool for 20 minutes before adding filling.
4. Combine the 1/4 cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined. Set aside.
5. Prepare topping. Combine flour, sugar, cinnamon and salt in food processor bowl. Add butter and vanilla and pulse until mixture is coarse.
6. Spread the filling on the cooled crust. Sprinkle the topping over the filling. The whole thing will look pretty lumpy. Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes.
7. Cool completely on a wire rack before cutting into bars. Makes about 12-16 depending on how you cut them.

Did you know the health benefits of raspberries?  Not only is it among plant foods with the highest fiber contents known, the raspberry is also a great source for vitamin C and manganese.

This recipe combines fresh raspberries with lemon pie filling for a cool and refreshing creamy treat!

Ingredients:

Crust:

• 1 1/4   cups (about 35) crushed vanilla wafers
• 1/4   cup sugar
• 1/4   cup butter, melted

Filling:

• 1 cup (6 ounces) fresh raspberries (set 12 raspberries aside)
• 1 tablespoon sugar
• 1 pint (2 cups) Heavy Whipping Cream
• 1 teaspoon vanilla
• 1 can lemon pie filling (22 ounces)

Directions:

1. Stir together all crust ingredients in medium bowl. Press onto bottom of 9-inch square pan; set aside.

2. Gently stir together raspberries and 1 tablespoon sugar in small bowl; set aside.

3. Combine whipping cream and vanilla in small bowl. Beat at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Reserve 3/4 cup whipped cream. Gently fold lemon pie filling into remaining whipped cream.

Spoon onto prepared crust. Gently swirl raspberries through lemon mixture. Frost top with reserved whipped cream. Cover; freeze at least 5 hours or until firm. Let stand at room temperature 10 minutes before serving; garnish with reserved raspberries.
Recipe Credit LandoLakes.com

Ingredients:

• 1 cup finely crushed pretzels
• 1/4 cup brown sugar
• 1/2 cup finely chopped nuts
• 1/2 cup melted butter
• 1/4 cup lime juice
• 2 Tbsp. orange juice
• 2 Tbsp. lemon juice
• 14 oz. can sweetened condensed milk
• 10 oz. pkg. frozen strawberries in syrup, thawed
• 1 cup whipping cream
• 2 Tbsp. powdered sugar
• 1 tsp. vanilla

Directions:

1. Combine crushed pretzels, brown sugar, nuts, and melted butter in small bowl. Press into bottom of an ungreased 10″ springform pan and chill until firm.

2. Combine all of the juices with the sweetened condensed milk in a large bowl and beat until smooth. Puree strawberries with juice in a food processor and add to the condensed milk mixture; beat until combined.

3. In small bowl, beat whipping cream with powdered sugar and vanilla; fold into strawberry mixture, then pour over chilled pretzel crust. Cover and freeze until firm.

Ingredients:

Crust: (a pre-made Oreo crust can also be used)

• 1 cup crushed cream-filled chocolate sandwich cookie

• 1/4 cup sugar

• 1/4 cup butter, melted

Filling:

• 8 ounces cream cheese, softened

• 1/4 cup sugar

• 1 teaspoon vanilla extract

• 1 cup mashed fresh strawberries

• 1 cup heavy whipping cream

• 1/4 cup confectioners’ sugar

Directions:

1. Combine the cookie crumbs, sugar and butter; press into a 7-in. pie plate. Bake at 375 degrees F for 8 minutes. Cool completely on a wire rack.
2. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in the strawberries. In another small mixing bowl, beat cream until it begins to thicken.
3. Gradually add confectioners’ sugar, beating until stiff peaks form. Fold into the cream cheese mixture. Spoon into the crust. Refrigerate for 4 hours or overnight.

Credit: Judith Kapcsos

Ingredients:

* 4 cups fresh ripe peaches (about 5 large or 7 medium peaches)
* 3 Tbsp sugar
* 1 – 16 oz loaf of frozen pound cake, thawed and cut into 1 inch cubes
* 1 – 12 oz container Cool Whip, thawed
* 2 (3.9 oz) packages of instant vanilla pudding
* 3 cups of milk
* 1/4 cup slivered almonds

Directions:

1. Peel the peaches and slice into segments. Put in glass bowl and sprinkle them with sugar. Toss and let stand for 20 minutes or until juicy.

2. Prepare pudding by putting the mixes in a bowl and adding the 3 cups of milk. Beat on low speed for about 2 minutes or until it starts to thicken slightly.

3. Place 1/2 of the cubed pound cake in the bottom of the trifle bowl. Then 1/2 of the vanilla pudding spreading to make a nice layer. Then put in 1/2 of the peach slices (we don’t use all the juice). Then 1/2 of the Cool Whip. Be sure to use a spatula to even out each layer. Repeat the process again adding the rest of the cake, then pudding, thenpeaches , then cool whip.

4. Cover the trifle and chill in the refrigerator for at least 8 hours. Sprinkle the top with the slivered almonds just prior to serving.

You do need to plan for this dessert ahead of time, as it needs to chill for 8 hours or overnight.

Well trifles were my dessert of choice when going to potlucks the past few months so this summer when the Colorado peaches were at their best, I made this delectable Peaches n’ Cream trifle to bring to a work party.  Everyone loved it …. especially my husband who LOVES peaches about as much as I love chocolate and Oreo cookies.  Now that is saying something!

We received a footed trifle bowl for a wedding gift, but I must admit that until this summer, I hadn’t really used it much.  I don’t know why because it seems that every trifle I made was well-received and it looks impressive when you walk in the door with it.

You can see the final product in the photo above.  I left off the slivered almonds which normally would be sprinkled on top the dessert because a child at the party was allergic to nuts and I didn’t want to take any chances.  That said, the extra crunch would have really added to the final product so you should use them if possible.

Peaches n’ Cream Trifle Recipe

4 cups fresh ripe peaches (about 5 large or 7 medium peaches)
3 Tbsp sugar
1 – 16 oz loaf of frozen pound cake, thawed and cut into 1 inch cubes**
1 – 12 oz container Cool Whip, thawed
2 (3.9 oz) packages of instant vanilla pudding
3 cups of milk
1/4 cup slivered almonds

**We use the Sara Lee rectangular pound cake cut up like this:

Peel the peaches and slice into segments or 1″ pieces – keep cutting until you have the 4 cups. Then place them in a glass bowl and toss them with the sugar. Let stand for 20 minutes or until they begin to juice. Meanwhile, use a hand-mixer on low speed for 2 minutes to mix the pudding in a glass bowl with the 3 cups of milk. 

Cook the sugar and water over low heat until syrupy. Peel the bananas and arrange in a deep skillet. Pour the syrup over them; bring to a boil. Add the coconut cream mixed with the salt; cook over medium heat until cream is absorbed, turning the bananas frequently.

Cook the orange juice, water, sugar, and cinnamon until a syrup is formed. Cool. Segment the tangerines or oranges; slice the peaches and berries. Combine in a bowl and pour syrup all over them. Chill 1 hour; sprinkle with the nuts and serve in sherbet cups.

Wash and drain the tapioca. Bring the water and sugar to a boil; stir in the tapioca and cook until transparent. Add the food coloring. Pour into a greased 8×8 inch pan. Chill. Cut in squares and coat all sides with coconut.