Desserts for the Week

Mascarpone Berry Dessert

Ingredients

1 (8 Ounce) Container Mascarpone Cheese

1 (8 Ounce) Container Whipped Cream Cheese

6 Tablespoons Confectioners’ Sugar

1 Cup Heavy Cream

1 Teaspoon Vanilla Extract

3 Cups Pitted Cherries or Favorite Berries

Directions

Step 1 Combine Mascarpone and Cream Cheese cheese and confectioners’ sugar in a bowl and beat using an electric mixer until smooth and fluffy.

Step 2 Stir together cream and vanilla extract, add to mascarpone mixture and beat until well combined. Set 6 Berries aside for garnish, and fold the rest into the cream-mascarpone.

Step 3 Fill 6 dessert bowls equally with cream-mascarpone mixture, garnish with a berry, and refrigerate until serving. Serves 6

Easy Chocolate Dessert

Ingredients

1 Cup Butter

2 Cups All-Purpose Flour

¼ Cup White Sugar

1 (8 Ounce) Package Cream Cheese

½ Cup White Sugar

1 (8 Ounce) Container Frozen Whipped Topping, Thawed

1 (3.9 Ounce) Package Instant Chocolate Pudding Mix

½ Cup Strong Black Coffee

1 Cup Chopped Pecans (¼ Cup Reserved)

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 In a large bowl, Cut the butter into the flour and 1/4 cup sugar until the mixture resembles coarse crumbs; pat mixture into the bottom of a 9×13 inch baking dish Bake in preheated oven for 15 to 18 minutes or until lightly browned. Let cool to room temperature.

Step 3 In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Fold in half of the whipped topping. Fold in the Nuts. Spread mixture over cooled crust.

Step 4 In the same bowl, Mix pudding according to package directions. Spread over cream cheese mixture. Garnish with remaining nuts.

Step 5 Top with remaining whipped topping. Chill in refrigerator.

Chocolate Eclair Cake

I’ve done this several ways…but who can ever get enough eclairs? Try this one, easy and so good.

Ingredients

2 Individual Packaged Pound Cake or Angel Cake Sliced

2 (3 Ounce) Packages Instant French Vanilla Pudding Mix

3 Cups Half-And-Half

1 (8 Ounce) Container Frozen Whipped Topping, Thawed

1 (16 Ounce) Package Prepared Dark Chocolate Frosting

Directions

Step 1 Line the bottom of a 9×13-inch pan, or you may use a trifle bowl with cake slices

Step 2 In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cake layer. Top with another layer of cake and the remaining pudding.

Step 3 Top all with a final layer of cake and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften. Serves 10-12

Strawberry Parfaits (good for classroom treats)

Ingredients

1 (10 Inch) Angel Food Cake

2 (8 Ounce) Packages Cream Cheese, Softened

1 Cup White Sugar

1 (8 Ounce) Container Frozen Whipped Topping, Thawed

1 Quart Fresh Strawberries Sliced (Or Favorite Berry),

1 (18 Ounce) Jar Strawberry Glaze

Directions

Step 1 Crumble or cut cake into bite-sized pieces. Place in a 9×13 inch dish.

Step 2 Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.

Step 3 In a trifle bowl or individual dessert cups, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Serves 16