Easy Strawberry and Blueberry Dessert


An easy strawberry and blueberry dessert recipe with raspberry sherbet and a yogurt or whipped cream topping. A red white and blue dessert recipe, perfect for the 4th of July.


  • 2 cups fresh strawberries
  • 1 to 2 cups blueberries
  • 1 to 2 teaspoon sugar, or to taste, optional
  • 4 small scoops raspberry or strawberry sherbet
  • 1/2 to 1 cup yogurt, vanilla or Boston Cream Pie, or Whipped Topping


Wash berries; hull and slice strawberries. Toss berries with a little sugar, if desired. In a dessert dish, brandy snifter, or other glass, put a scoop of sherbet. Spoon strawberries and blueberries over the sherbet, then top with a few tablespoons of yogurt or whipped topping. Repeat to make 4 to 6 servings. An easy and beautiful dessert for the 4th or any summer get-together.

Hot Fudge Pudding Cake

Hot Fudge Pudding Cake


  • 1-1/4 cups granulated sugar, divided
  • 1 cup all-purpose flour
  • 1/2 cup Cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup butter or margarine, melted
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup packed light brown sugar
  • 1-1/4 cups hot water
  • Whipped topping


  1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
  2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
  3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes.
  4. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping.
    About 8 servings.

Peach Butter Pecan Crisp

Peach Butter Pecan Crisp


  • 3 (29 ounce) cans sliced peaches
  • 1/2 cup butter, melted
  • 1/2 cup pecan pieces
  • 1 (18 ounce) butter pecan cake mix
  • 1/2 cup coconut


  • Pour the peaches and juice of two cans in a 9×13 pan.
  • Sift the cake mix over the peaches.
  • Pour the melted butter over the cake mix.
  • Pour the peaches and juice of third can on top of butter and cake mix.
  • Sprinkle the coconut and nuts on top.
  • Bake at 350 degrees F for 40 minutes or until brown and bubbling.

Mile High Peanut Butter Pie

Mile High Peanut Butter Pie

1 graham cracker pie crust
1 (8 ounce) packages softened cream cheese
1 (8 ounce) cans sweetened condensed milk
1 cup peanut butter
1 cup Cool Whip


  1. Beat cream cheese until softened, add in sweetened condensed milk. Beat until smooth. Add in the peanut butter, beat until thoroughly blended. Gently fold in the cool whip. Pour pie filling into your graham cracker crust. Refrigerate for at least 2 hours. May top with additional cool whip and chocolate shavings or chopped peanuts.

Apricot and Blueberry Tart

Apricot and Blueberry Tart

3 tablespoon(s) almond paste

1/4 cup(s) sugar

1/2 teaspoon(s) salt

1 stick(s) unsalted butter, softened

All-purpose flour

1 large egg, lightly beaten

1/3 cup(s) milk

1 1/3 cup(s) milk

1/4 vanilla bean, split seeds scraped

1/3 cup(s) sugar

2 large eggs

2 tablespoon(s) cornstarch

2 3/4 pound(s) apricots, pitted and quartered

3/4 pound(s) blueberries, 2 cups

1. Make the Tart Shell: In a standing mixer fitted with the paddle, blend the almond paste, sugar and salt with 3 tablespoons of the butter at medium speed until smooth. Beat in the remaining butter. Add 2 cups of flour and beat at low speed until just combined, then beat in the egg and milk. Scrape the dough onto a piece of plastic wrap and flatten into a disk. Wrap tightly and refrigerate for 2 hours, until very firm.

2. Preheat the oven to 350°. On a lightly floured work surface, roll out the dough to a 14-inch round, 1/4 inch thick; transfer to a 12-inch fluted tart pan with a removable bottom, pressing over the bottom and up the side without stretching. Trim any excess dough. Freeze the shell for 15 minutes.

3. Line the shell with foil and fill with pie weights or dried beans. Bake for 35 minutes, until the pastry is firm and starting to color. Remove the foil and weights and bake the shell for another 20 minutes, until golden and cooked through. If the rim starts to browns too quickly, cover with foil. Transfer the tart shell to a rack; let cool.

4. Meanwhile, Make the Filling: In a medium saucepan, combine the milk with the vanilla bean and seeds and half of the sugar. Bring to a simmer over moderate heat, stirring. Remove from the heat. Remove the vanilla bean and reserve for another use.

5. Fill a large bowl with ice water. In a medium heatproof bowl, whisk the eggs with the cornstarch and the remaining sugar until smooth. Gradually whisk in half of the hot milk. Pour the mixture into the saucepan and bring to a boil over moderate heat, whisking constantly, until the pastry cream is thickened, 3 minutes; scrape into a stainless steel bowl. Set the bowl in the ice bath and let stand, stirring often, until the pastry cream has cooled completely.

6. Spread the pastry cream in the shell in an even layer. Arrange the apricot quarters in four concentric circles, leaving a 1-inch gap between the second and third circles and a 2-inch round in the center of the tart. Fill in the spaces with the blueberries. Bake the tart for 50 minutes, until the apricots are tender. Let cool slightly. Unmold the tart, cut into wedges and serve warm or at room temperature.

Read more: http://www.kitchendaily.com/recipe/apricot-and-blueberry-tart-148740/#ixzz1Sb5dDiG3

Light and Refreshing Strawberry Jello Pie

Light and Refreshing Strawberry Jello Pie

You can also substitute the strawberry jello with lime and the strawberry yogurt with key lime! Or any other flavor combos you can come up with! Also great served frozen!! Or as a mousse instead of in a pie shell.

Difficulty: EASY
Prep time: 15 Min Serves: 6-8

– 1 6″ graham cracker pie shell
– 1 .3oz pkg sugar free strawberry jello (or half of a
.6oz pkg)
– 1/4 c boiling water
– 2 6-8oz containers fat free or light strawberry yogurt
– 1 8oz container free cool whip

1. Dissolve the jello in 1/4 cup boiling water.

2. With a wire whisk, stir in yogurt, one at a time.

3. Gently fold in cool whip until completely incorporated.

4. Pour mixture in pre-made pie shell.

5. Refrigerate at least 4 hours. Preferably overnight.

6. Top with more cool whip and/or fresh strawberries! YUM!!

Campfire Peach Cobbler

My husband asked me to find a dessert recipe for camping. i found several and this is the one I will try first…

Campfire Peach Cobbler

  • 2 – 29 oz. cans sliced peaches
  • 1/2 c. sugar
  • 2 T. cinnamon
  • 1 – 18 oz. box yellow cake mix
  • 1 stick butter
How to Prepare:
In a small bowl, drain juice from 1 can of peaches – discard juice from the other can. Add sugar and cinnamon to the juice. Mix well. Place sliced peaches in a 13x9x2 inch aluminum pan. Pour juice mixture over peaches. Evenly spread box of cake mix over peaches. Cut butter into tablespoons – dot evenly over cake mix. Cover pan loosely with foil. Set on even campfire grate with even heat for about 15 minutes or until steam begins to escape. Once you see steam, remove pan from fire but do not remove foil from top. Let pan rest for ten minutes until cake mix is absorbed and begins to form a crumbly crust.