Diva Tasting: Desserts This Week…

Desserts This Week

Strawberry Trifle


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

1 (18 Ounce) Jar Strawberry Glaze


Step 1 Crumble or cut cake into bite-sized pieces. Layer in a large trifle bowl.

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 layer the cream cheese mixture over the cake.

Step 3 In a bowl, combine strawberries and glaze until strawberries are evenly coated. Layer over cream cheese layer. Continue to Layer until used. Top with Whipped Topping and strawberries. Chill until serving. 12-18 Servings

Cookies and Cream


1 (8 Ounce) Package Cream Cheese, Softened

1 Cup Powdered Sugar

4 Tablespoons Butter, Room Temperature

3 Cups Milk

2 (3.5 Ounce) Packages Instant French Vanilla Pudding Mix

1 (8 Ounce) Container Frozen Whipped Topping (Such As Cool Whip®), Thawed

1 (16 Ounce) Package Chocolate Covered Cookies (Such As Keebler Chocolate Wafer®), Chopped Into Chunks; One Cup Reserved


Step 1 Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping. Fold in all but 1 Cup of the cookies.

Step 2 Distribute the cookie cream mixture on the bottom of a 9×13-inch dish. Cover top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight. Put out individual dessert cups for serving. Serves 16

Pretzel Dessert


½ (15 Ounce) Package Pretzels, Crushed

1 Cup Margarine, Melted

¼ Cup White Sugar

1 (8 Ounce) Package Cream Cheese

1 (8 Ounce) Container Frozen Whipped Topping, Thawed

1 Large Bag Chocolate Covered Pretzels Chopped

1 Cup White Sugar

2 Cups Boiling Water

2 (10 Ounce) Packages Frozen Strawberries, Thawed

1 (6 Ounce) Package Strawberry Flavored Jell-O®


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9×13 inch baking pan.

Step 3 Bake for 8 to 10 minutes. Let cool.

Step 4 In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar fold in crushed chocolate covered pretzels. Pour filling over pretzel crust.

Step 5 In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling.

Serves 12

Lemon Fluff


60 Buttery Round Crackers, Crushed

¼ Cup Confectioners’ Sugar

½ Cup Melted Butter

1 (6 Ounce) Can Frozen Lemonade Concentrate

1 (14 Ounce) Can Sweetened Condensed Milk

1 (12 Ounce) Container Frozen Whipped Topping, Thawed


Step 1 In a mixing bowl, combine the crushed crackers, confectioners sugar and melted butter. Press into the bottom of a 9×13 inch pan; reserve 1/3 cup for sprinkling on top.

Step 2 Blend together the lemonade, sweetened condensed milk and whipped topping. Pour over crust and sprinkle with remaining crumb mixture. If desired, garnish with lemon zest.

Blueberry Cream Pie



1 Store Bought Graham Crust

½ Package of Graham Crackers Crushed for Garnish

Blueberry Cream:

¾ cup cold water

½ cup white sugar

1 (.25 ounce) package unflavored gelatin

1 cup sour cream

1 (8 ounce) container blueberry-flavored yogurt

½ teaspoon vanilla extract

½ cup heavy whipping cream

1 cup blueberries


Step 1 Bake Graham Crust for 10 Minutes in a 350 Degree Oven and set aside to cool.

Step 2 Combine water, 1/2 cup white sugar, and gelatin in a saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.

Step 3 Stir sour cream and yogurt together in a bowl. Gradually stir gelatin mixture into sour cream mixture; stir in vanilla extract. Refrigerate until partially set, about 30 minutes.

Step 4 Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle reserved 1/4 graham cracker mixture over dessert. Chill in refrigerator, 8 hours to overnight.

Chocolate Layer Bars


1 (9 Ounce) Package Chocolate Covered Wafer Cookies, Finely Crushed

½ Cup Butter, Melted

1 ½ Cups Boiling Water

2 (3 Ounce) Packages Jell-O Raspberry Flavor Gelatin

1 (8 Ounce) Package Philadelphia Cream Cheese, Softened

3 Cups Thawed Cool Whip Whipped Topping, Divided

2 Ounces Baker’s Semi-Sweet Chocolate, Shaved Into Curls

3 Cups Fresh Raspberries

2 Teaspoons Powdered Sugar


Step 1 Heat oven to 350 degrees F.

Step 2 Mix cookie crumbs and butter; press onto bottom of 13×9-inch pan. Bake 12 to 15 min. or until firm. Cool.

Step 3 Meanwhile, add boiling water to gelatin mixes in small bowl; stir 2 min. until completely dissolved. Whisk cream cheese in large bowl until blended. Gradually whisk in gelatin. Refrigerate 30 min. or until chilled.

Step 4 Whisk 1 cup COOL WHIP into gelatin mixture; pour over crust. Refrigerate 2 hours or until firm.

Step 5 Spread remaining COOL WHIP over dessert; top with chocolate curls and berries. Garnish with sifted powdered sugar just before serving. Serves 14

Note: May use pitted Fresh cherries or other favorite berry as well.


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