|
An easy-to-make (and even easier to
eat) dessert that features your favorite seasonal fruits. (Click
here to
download a PDF version of
the recipe) For your Father's
Day cookout, use strawberries. In August substitute fresh peaches,
and in September and October use fresh raspberries.
Crust:
2
c. flour
1
c. butter or margarine
1
c. chopped pecans
Mix ingredients together and
press into 10x15 inch jelly roll pan.
Bake at 350◦F
for 20 minutes or until golden brown. Cool
completely.
Filling:
8
oz. cream cheese
8
oz. frozen whipped topping, thawed
3
c. confectioners sugar
Mix ingredients well and spread on
cooled crust.Topping:
2
c. sugar
2
c. water
6
Tbsp. cornstarch
1
(3 oz.) pkg. strawberry gelatin (or whatever flavor of fruit you
are using)
4-6 c. sliced strawberries (1 qt.)
Mix sugar, cornstarch, and
water. Cook until thick and transparent. Add dry gelatin and
stir to dissolve well. Cool thoroughly. Add sliced fruit. Spread
on top of filling. Cut into squares. Serves 20.
This recipe was a 4-H Blue Ribbon
winner. This and many other wonderful blue ribbon-winning recipes
are compiled in a terrific cookbook now available at The
Farmer's Daughter Gifts and Antiques! |
Recipes:
Strawberry Pizza