Friday Desserts
It's Friday. Yay! Here are six desserts to help you through th weekend, including Lemon-Cream Cheese Dump Cake and Frozen Strawberry Lemonade Pie. Enjoy!
PINEAPPLE UPSIDE-DOWN CAKE
This is from Millie Peartree in The New York Times cooking enewsletter. For this recipe, Millie wrote, "This Southern staple is the kind of cake that’s always on the table, ready to greet anyone who comes over. Good enough for dessert, it’s also not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Made with canned pineapple and maraschino cherries (which can stay in the cupboard for a long time), it’s a delicious and beautiful cake that’s also budget friendly. The caramel finish is simple to put together, and the base is light and moist, but strong enough to hold up that joyful topping. If you don’t want to use whole milk, you could use an equal amount of the reserved pineapple juice. The end result will be slightly sweeter, but that’s not a bad thing."
Total Time: 1-1/2 hours; Yield: 8 to 12 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1023195-pineapple-upside-down-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
1/2 cup packed light or dark brown sugar
1/4 cup unsalted butter, melted and still hot
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon (optional)
1 (20-ounce) can pineapple slices, drained
15 to 20 maraschino cherries, stems removed
For the Cake
2 cups cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse kosher salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup plain Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk, at room temperature
Preparation
Heat oven to 350 degrees.
Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that’s at least 2 inches deep.
Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there’s a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.
PEACH UPSIDE-DOWN CAKE
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Upside-down cakes are easy, adaptable and beautiful no matter what kind of fruit you use. This one calls for any kind of summer stone fruit — peaches, apricots, nectarines, plums — whatever looks ripe and juicy. Caramelizing the brown sugar in a skillet before adding the fruit gives it all a particularly deep, complex flavor. Because of the moisture in the topping, you’ll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges."
Total Time: 1 hour, plus cooling; Yield: 1 (10-inch) cake
This was featured in "Take Your Cakes to the Upside Down," and can be viewed online at https://cooking.nytimes.com/recipes/1023374-peach-upside-down-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Fruit Topping
4 tablespoons unsalted butter
1/3 cup light brown sugar
1-1/2 teaspoons freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
3 cups sliced ripe but firm peaches, or use 3 cups sliced nectarines, plums or apricots (about 1-1/4 pounds before pitting)
For the Cake
1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan
1 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup sour cream or plain whole-milk yogurt
1-1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1-1/2 cups all-purpose flour
Preparation
Heat oven to 350 degrees.
Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don’t walk away or the mixture may burn.) The mixture will clump and separate, but that’s OK.
Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.
Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.
Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that’s OK. Don’t overmix. Scrape batter into the skillet over the fruit and spread evenly.
Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.
Tip
Since you’ll need the lemon juice for the topping and the grated zest for the cake, it’s best to zest the lemon before you cut it and juice it.
RASPBERRY GREEK YOGURT PUDDING
This yumminess is from Dawn Russell at the Today Show. For this yummy (and simple) recipe, Dawn wrote, "Sarah Smart is the wife of a teacher at Eton College, an all-boys boarding school in England. All the boys, including my son, asked to go to the Smart house for this dessert.
"When the frozen fruit defrosts, the lovely liquid goes to the bottom of the dish making dessert moist and sweet. It's such a great treat because it's super quick to prepare, it doesn't have loads of sugar and Greek yogurt is a fantastic probiotic."
Prep Time: 10 minutes; Servings: 4
To view this online, go to https://www.today.com/recipes/raspberry-greek-yogurt-pudding-t299596/. You might need to create an account at the Today Show, but it's well worth it.
Ingredients
2 cups Greek yogurt
1-1/4 cups heavy cream
2 bags frozen raspberries
demerara sugar, for sprinkling
Preparation
Put the Greek yogurt and heavy cream into a big bowl and whisk until not too soft nor too stiff. Once you see a trail, stop.
Evenly distribute 3/4 of the whipped cream in a dish.
Put a layer of raspberries on top.
Lightly cover the fruit with the remaining whipped cream mixture.
Sprinkle demerara sugar on top.
Refrigerate for 2 hours before serving.
FROZEN STRAWBERRY LEMONADE PIE
This is from the Food Network, and begins, "This frozen strawberry lemonade pie just might be the ultimate summer dessert."
Active Time: 1 hour; Total Time: 1 hour (plus 4-hour freezing); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/frozen-strawberry-lemonade-pie-7116766.
Ingredients
For the Crust:
12 graham cracker sheets
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the Filling:
1 cup chopped strawberries
1/2 cup raspberries
1/4 cup sugar
1 tablespoon water
4 ounces cream cheese, at room temperature
3/4 cup sweetened condensed milk
1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup cold heavy cream
For the Topping:
3 tablespoons strawberry jelly
1 cup strawberries, halved
Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
Cook’s Note
Remove the pie from the freezer and let it sit for about 10 minutes before slicing.
LEMON-CREAM CHEESE DUMP CAKE
This yumminess is from Kimberly Holland at Southern Living, and begins, "This four-ingredient dump cake practically makes itself."
Active Time: 20 minutes; Total Time: 1 hour 15 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/lemon-cream-cheese-dump-cake-1177123.
Ingredients
Cooking spray
2 (12.7-oz.) jars lemon curd (such as Bonne Maman)
1 (13.25- to 15.25-oz.) box yellow or butter cake mix, divided
1 (8-oz.) pkg. cream cheese, cut into 1/2-in. cubes
1/2 cup (4 oz.) cold unsalted butter, cut into very thin slices
Vanilla ice cream, for serving
Directions
Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray. Gather all ingredients.
Spread lemon curd evenly in bottom of prepared dish.
Sprinkle half of the cake mix (about 1-1/3 cups) in an even layer over lemon curd.
Dot with cream cheese cubes in an even layer, and sprinkle with remaining half cake mix.
Top cake mix with butter slices, covering as much of cake mix as possible.
Bake in preheated oven until golden brown on top and bubbly around edges, about 40 minutes. Let cool at least 15 minutes before serving warm or let cool to room temperature before serving with ice cream.
MILE-HIGH MUD PIE
This is from Ree Drummond at the Food Network. For this yumminess, Ree wrote, "I went big on this ice cream pie and layered some of my favorite flavors, like coffee, chocolate and caramel. What’s not to love?!"
Active Time: 25 minutes; Total Time:25 minutes (plus 6 hours freezing); Yield: 12 slices of pie; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mile-high-mud-pie-1-11114241.
Ingredients
2 quarts (1/2 gallon) coffee ice cream, softened
2 cups chopped pecans
2 quarts (1/2 gallon) chocolate ice cream, softened
2-1/2 cups chocolate-coated toffee pieces
50 chocolate sandwich cookies
1-1/2 sticks salted butter, melted
2 quarts (1/2 gallon) vanilla ice cream, softened
2-1/2 cups chocolate shell ice cream sauce (such as Magic Shell)
Directions
Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.
Cook’s Note
For an extra-sweet treat, drizzle each slice with warm caramel sauce.
PINEAPPLE UPSIDE-DOWN CAKE
This is from Millie Peartree in The New York Times cooking enewsletter. For this recipe, Millie wrote, "This Southern staple is the kind of cake that’s always on the table, ready to greet anyone who comes over. Good enough for dessert, it’s also not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Made with canned pineapple and maraschino cherries (which can stay in the cupboard for a long time), it’s a delicious and beautiful cake that’s also budget friendly. The caramel finish is simple to put together, and the base is light and moist, but strong enough to hold up that joyful topping. If you don’t want to use whole milk, you could use an equal amount of the reserved pineapple juice. The end result will be slightly sweeter, but that’s not a bad thing."
Total Time: 1-1/2 hours; Yield: 8 to 12 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1023195-pineapple-upside-down-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Topping
1/2 cup packed light or dark brown sugar
1/4 cup unsalted butter, melted and still hot
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon (optional)
1 (20-ounce) can pineapple slices, drained
15 to 20 maraschino cherries, stems removed
For the Cake
2 cups cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse kosher salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup plain Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk, at room temperature
Preparation
Heat oven to 350 degrees.
Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that’s at least 2 inches deep.
Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there’s a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.
PEACH UPSIDE-DOWN CAKE
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Upside-down cakes are easy, adaptable and beautiful no matter what kind of fruit you use. This one calls for any kind of summer stone fruit — peaches, apricots, nectarines, plums — whatever looks ripe and juicy. Caramelizing the brown sugar in a skillet before adding the fruit gives it all a particularly deep, complex flavor. Because of the moisture in the topping, you’ll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges."
Total Time: 1 hour, plus cooling; Yield: 1 (10-inch) cake
This was featured in "Take Your Cakes to the Upside Down," and can be viewed online at https://cooking.nytimes.com/recipes/1023374-peach-upside-down-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Fruit Topping
4 tablespoons unsalted butter
1/3 cup light brown sugar
1-1/2 teaspoons freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
3 cups sliced ripe but firm peaches, or use 3 cups sliced nectarines, plums or apricots (about 1-1/4 pounds before pitting)
For the Cake
1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan
1 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup sour cream or plain whole-milk yogurt
1-1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1-1/2 cups all-purpose flour
Preparation
Heat oven to 350 degrees.
Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don’t walk away or the mixture may burn.) The mixture will clump and separate, but that’s OK.
Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.
Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.
Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that’s OK. Don’t overmix. Scrape batter into the skillet over the fruit and spread evenly.
Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.
Tip
Since you’ll need the lemon juice for the topping and the grated zest for the cake, it’s best to zest the lemon before you cut it and juice it.
RASPBERRY GREEK YOGURT PUDDING
This yumminess is from Dawn Russell at the Today Show. For this yummy (and simple) recipe, Dawn wrote, "Sarah Smart is the wife of a teacher at Eton College, an all-boys boarding school in England. All the boys, including my son, asked to go to the Smart house for this dessert.
"When the frozen fruit defrosts, the lovely liquid goes to the bottom of the dish making dessert moist and sweet. It's such a great treat because it's super quick to prepare, it doesn't have loads of sugar and Greek yogurt is a fantastic probiotic."
Prep Time: 10 minutes; Servings: 4
To view this online, go to https://www.today.com/recipes/raspberry-greek-yogurt-pudding-t299596/. You might need to create an account at the Today Show, but it's well worth it.
Ingredients
2 cups Greek yogurt
1-1/4 cups heavy cream
2 bags frozen raspberries
demerara sugar, for sprinkling
Preparation
Put the Greek yogurt and heavy cream into a big bowl and whisk until not too soft nor too stiff. Once you see a trail, stop.
Evenly distribute 3/4 of the whipped cream in a dish.
Put a layer of raspberries on top.
Lightly cover the fruit with the remaining whipped cream mixture.
Sprinkle demerara sugar on top.
Refrigerate for 2 hours before serving.
FROZEN STRAWBERRY LEMONADE PIE
This is from the Food Network, and begins, "This frozen strawberry lemonade pie just might be the ultimate summer dessert."
Active Time: 1 hour; Total Time: 1 hour (plus 4-hour freezing); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/frozen-strawberry-lemonade-pie-7116766.
Ingredients
For the Crust:
12 graham cracker sheets
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the Filling:
1 cup chopped strawberries
1/2 cup raspberries
1/4 cup sugar
1 tablespoon water
4 ounces cream cheese, at room temperature
3/4 cup sweetened condensed milk
1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup cold heavy cream
For the Topping:
3 tablespoons strawberry jelly
1 cup strawberries, halved
Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
Cook’s Note
Remove the pie from the freezer and let it sit for about 10 minutes before slicing.
LEMON-CREAM CHEESE DUMP CAKE
This yumminess is from Kimberly Holland at Southern Living, and begins, "This four-ingredient dump cake practically makes itself."
Active Time: 20 minutes; Total Time: 1 hour 15 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/lemon-cream-cheese-dump-cake-1177123.
Ingredients
Cooking spray
2 (12.7-oz.) jars lemon curd (such as Bonne Maman)
1 (13.25- to 15.25-oz.) box yellow or butter cake mix, divided
1 (8-oz.) pkg. cream cheese, cut into 1/2-in. cubes
1/2 cup (4 oz.) cold unsalted butter, cut into very thin slices
Vanilla ice cream, for serving
Directions
Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray. Gather all ingredients.
Spread lemon curd evenly in bottom of prepared dish.
Sprinkle half of the cake mix (about 1-1/3 cups) in an even layer over lemon curd.
Dot with cream cheese cubes in an even layer, and sprinkle with remaining half cake mix.
Top cake mix with butter slices, covering as much of cake mix as possible.
Bake in preheated oven until golden brown on top and bubbly around edges, about 40 minutes. Let cool at least 15 minutes before serving warm or let cool to room temperature before serving with ice cream.
MILE-HIGH MUD PIE
This is from Ree Drummond at the Food Network. For this yumminess, Ree wrote, "I went big on this ice cream pie and layered some of my favorite flavors, like coffee, chocolate and caramel. What’s not to love?!"
Active Time: 25 minutes; Total Time:25 minutes (plus 6 hours freezing); Yield: 12 slices of pie; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mile-high-mud-pie-1-11114241.
Ingredients
2 quarts (1/2 gallon) coffee ice cream, softened
2 cups chopped pecans
2 quarts (1/2 gallon) chocolate ice cream, softened
2-1/2 cups chocolate-coated toffee pieces
50 chocolate sandwich cookies
1-1/2 sticks salted butter, melted
2 quarts (1/2 gallon) vanilla ice cream, softened
2-1/2 cups chocolate shell ice cream sauce (such as Magic Shell)
Directions
Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.
Cook’s Note
For an extra-sweet treat, drizzle each slice with warm caramel sauce.
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