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June 17, 2013
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Plains Edition Recipes 06-15-13


Cherry Dessert

Kay Bedlan, Lewellen, Neb.

1 (21 oz) Cherry Pie Filling

1 c. Cherry Flavored Yogurt

1 (8 oz) container Cool Whip

1 lg. can Crushed Pineapple, drained

1 c. Miniature Marshmallows

1 c. Walnuts, chopped, optional

Combine all ingredients in a large bowl.

Chill until ready to serve.

*Can substitute blueberry pie filling.

Key Lime Dessert with Raspberry Sauce

JK Chappell, Gering, Neb.

Filling:

2 (3 oz) pkg. Lime Flavor Gelatin

2 c. Boiling Water

1 c. Key Lime Juice

2 (14 oz) cans Sweetened Condensed Milk

1 pint Whipping Cream

Crust

45 Graham Cracker Squares

2 Tbsp. Key Lime Juice

2 Tbsp. Water

Raspberry Sauce

1 (18 oz) jar Seedless Raspberry Jam

2 Tbsp. Water

Garnish, if desired

Fresh Raspberries

Grated Lime Peel or Fresh Mint Leaves

In a large bowl, combine gelatin and boiling water; stir 2 to 3 minutes or until dissolved.

Add 1 cup lime juice and the sweetened condensed milk.

Beat with electric mixer on medium speed until smooth and set aside.

In a medium bowl, beat whipping cream until stiff peaks form.

Gently fold whipped cream into gelatin mixture, just until combined.

Grease a 13-by-9-inch pan and arrange 5 cracker squares down length of greased pan.

Repeat forming 2 additional rows and using a total of 15 cracker squares to cover bottom of pan and set aside.

In a small bowl, combine 2 tablespoons lime juice and 2 tablespoons water.

Brush juice mixture onto each cracker square in pan just until moistened.

Carefully pour 3-1/3 cups filling over cracker crust and spread evenly.

Repeat cracker and filling layers 2 times.

Gently tap pan on hard surface and push down any crackers that are close to surface.

Cover with foil and refrigerate until serving time.

Meanwhile, in medium microwave-safe bowl, mix jam and 2 Tbsp. water.

Microwave on medium for 30 seconds or until jam is melted, stirring twice.

Cover and refrigerate until serving time.

Cut dessert into squares and spoon 1 tablespoon raspberry sauce onto each individual dessert plate.

Place dessert squares on plate and garnish with raspberries and lime peel and store in refrigerator.

Ice Cream Dessert

Hannah Heath, Belle Fourche, S.D.

2 c. Crushed Corn Chex or Rice Krispies

1 c. Coconut

1/2 c. Walnuts

2/3 c. Brown Sugar

1/3 c. Margarine

Mix ingredients together.

Spread about 2/3 of mixture in a 9-by-13-inch pan.

Pat down firmly and bake in a 350-degree oven for 5 to 8 minutes.

Cool and spread 1/2 gallon of softened vanilla ice cream on crust.

Sprinkle remaining mix on the top and put in freezer.

Cut into squares to serve.




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The Fence Post Updated Oct 17, 2013 09:48AM Published Jul 16, 2013 03:07PM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.