If you are in need of some quick and easy desserts to make that not only will work during this holiday season but also can be saved and used throughout the entire year, here are three recipes that are fast and simple while also delicious!
Strawberry Shortcake
Ingredients: (can be store or name brand)
- 2 packages of fresh strawberries
- 2 13.5 oz of strawberry glaze
- 2 8 oz containers of whipped topping
- 1 8 oz box of cream cheese (room temperature)
- ½ cup of powder sugar
- 1 store bought angel food cake
Tools:
- Several spoons
- Bowls
- Mixer
- For presentation, a trifle bowl (as shown in the picture) looks pretty, but a cake pan or other food storage container that is a minimum of 1 gallon will suffice.
- Measuring cups/utensils
Steps:
1. Cut up angel food cake into bite size pieces (the smaller the better) and set aside.
2. Chop up strawberries into small pieces (again, the smaller the better) and place into bowl
3. Add strawberry glaze to cut up strawberries and set aside.
4. In a separate bowl, whip together the cream cheese, powder sugar, and whip topping until smooth with no lumps.
5. Begin layering ingredients, starting with the angel food cake and continuing with the whipped mixture and strawberry mixture. Depending on the depth of your serving dish, you can do one or two layers.
6. Refrigerate immediately and keep cold until ready to serve.
Pecan Cheesecake with Carmel Sauce
Ingredients:
- Crust: (can be a store bought graham cracker crust to save time)
- 2 cups graham cracker crumbs
- ¼ cup of sugar
- ½ stick of melted butter
- Filling:
- 2 boxes of cream cheese softened at room temperature
- 1 stick of butter softened at room temperature
- 1 ½ cups of powdered sugar
- 2 tsp of pure vanilla extract
- 1 ½ cup of pecans
- Store bought caramel sauce (Store bought to save time and preparation)
Tools:
- Bowls
- Spoons
- Fork
- Mixer
- Round 9-inch pie pan or 9 x 9 serving dish (in the picture, a spring form pan was used for consistent shape)
- Measuring cups/utensils
Steps:
1. Toast pecans in a dry skillet over low to medium heat until they become lightly browned and aromatic, approximately 5 minutes and set aside to cool.
2. Crust: (skip if using store bought)
- Mix graham cracker crumbs and sugar with a fork until well blended and add melted butter.
- Press into serving dish with fork until firmly packed.
3. Filling:
- In a mixing bowl, add cream cheese, melted butter, and vanilla and whisk together until smooth and creamy, approximately 4-5 minutes.
- In half cup intervals, very slowly blend in powdered sugar.
- Place mixture on crust and spread evenly.
4.Top filling with cooled pecans and refrigerate immediately.
5.Drizzle warmed caramel sauce over cheesecake when ready to serve.
Peanut Butter Pie:
Makes 2 pies
Ingredients:
- 2 graham cracker store bought crusts
- 8 oz box of cream cheese (room temperature)
- ¼ cup of sugar
- 2 tbsp milk
- 1 8 oz container of whip topping
- 1 box of vanilla pudding
- 1 small container of creamy peanut butter
Tools:
- Bowls
- Spoons
- Mixer
- Measuring cups/utensils
Steps:
1. Whisk together cream cheese, sugar, milk, and ½ container of cool whip until well blended and smooth and divide into the two crusts.
2. Make pudding according to package instructions and then add ¼ cup of peanut butter. Continue to add peanut butter in 1 tbsp increments to taste and add into crusts.
3. Optional: Spread remaining whipped topping onto pies (we usually put topping on one and leave the other without)
4. Refrigerate immediately until ready to serve.
