Raspberry Lemon Cake
2 cups heavy whipping cream
½ cup powdered icing sugar
1 tsp vanilla extract
1 cup of lemon curd
9-10 large graham crackers
3-4 cups fresh raspberries
Whip the cream with a hand mixer until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold the lemon curd into the cream mixture. Layer graham crackers in the bottom of an 8×8 dish. Spread half of the whipped cream filling on top of the first layer of graham crackers, and top with half of the raspberries. Repeat layers one more time, pressing the graham crackers down gently. Cover and refrigerate for at least 6 hours or overnight, until crackers have softened.
Chocolate Avocado Mousse
2 ripe avocados
½ cup cocoa powder
¼ cup maple syrup
fresh berries
Cut the avocados in half, scoop them into a blender, and blend until smooth and creamy. Add the cocoa powder and maple syrup, then blend again until completely mixed. Spoon the mousse into individual bowls and refrigerate for 30 minutes before serving. Top with fresh berries before serving.
Lemon Bars
1 cup lemon juice
1 cup sweetened condensed milk
1 cup crushed graham crackers
Mix lemon juice and milk, then fold in the crushed graham crackers until everything is well combined. Pour this mixture into a lined baking dish and spread it out evenly. Chill it in the refrigerator for about 2 hours until it is set.
Oreo Dip
18 Oreo cookies
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla
lace the Oreo cookies in a zip lock bag and use a rolling pin to crush the cookies into small pieces. Combine the cream cheese, powdered sugar, and vanilla.Use a spatula to fold in the whipped cream and then the crushed Oreos.Transfer to a bowl and serve with fruit, graham crackers, or wafers for dipping.
Banana Pudding Cups
1 (3.4 oz) box banana pudding mix
2 cups cold milk
1 (8 oz) tub Cool Whip
20 vanilla wafers, crushed
8 vanilla wafers, whole
1 large banana, sliced
8 plastic cups for serving
Extra vanilla wafers, for garnish
Whisk together pudding mix and milk until well combined and no lumps remain. Chill the mixture in the refrigerator for 5 minutes to thicken. Mix the Cool Whip into the pudding until just combined. Divide half of the crushed vanilla wafers between your 8 serving cups. Add a few scoops of the banana pudding mixture to each cup to fill halfway. Repeat the layers with the remaining crushed wafers and pudding. Chill in the refrigerator until ready to serve. Garnish the top of each cup with several banana slices and a whole vanilla wafer before serving.
Coconut Lime Bites
1 cup coconut, shredded
1 cup dates, pitted
Zest of 1 lime
Blend pitted dates in a food processor until they form a smooth paste. Add the coconut and lime zest into the processor, and blend until all ingredients are well combined. Scoop out the mixture and roll it into bite-sized balls. Refrigerate the bites for about 20 minutes before serving.
Peanut Butter Bars
8 Tbsp butter, melted
1¾ cups graham cracker crumbs
1 ¼ cups powdered sugar
¾ cup creamy peanut butter
1 cup white chocolate chips
2 Tbsp creamy peanut butter
Mix butter, graham crackers, sugar, and ¾ cup peanut butter by hand until combined. Press firmly into a prepared 9 x 13 pan. Place white chocolate chips and 2 Tbsp peanut butter in a microwave-safe bowl and heat on 50% power in 30 second increments, stirring between each, until melted and smooth. Pour over bars and spread with a spatula to evenly coat. Chill for at least 1 hour to set before serving.
Strawberry Yogurt Bites
Yogurt Cups
½ cup granola
1 cup yogurt
½ cup strawberries, hulled & diced
Topping
¾ cup strawberries, sliced
¼ cup granola
Line a 12-cup muffin pan with liners, sprinkle 2 tsp of granola into the bottom of each cup, and set aside. In a bowl, add yogurt and strawberries. Using a fork, mash fruits into the yogurt until mostly mixed in, with just a few chunks remaining. Using a rubber spatula or wooden spoon, stir and fold until well mixed. Spoon 2 Tbsp of the strawberry yogurt mixture into each cup, press 1 strawberry slice into the tops of each cup, and sprinkle granola. Freeze until firm, about 2-4 hours, and thaw for a few minutes for serving.
Ice Cream Cake
1½ quarts vanilla ice cream, softened
¾ cup hot fudge, warmed slightly
¾ cup caramel ice cream topping, warmed slightly
2 cups dry roasted peanuts
Hot Fudge Magic Shell
Whipped cream, chopped nuts, cherries
Add ⅓ of the peanuts evenly over the bottom of an 8” square baking dish. Drizzle with ¼ cup hot fudge and ¼ cup caramel sauce. Spread half the softened ice cream over the top. Repeat with an additional layer of peanuts, hot fudge, and caramel. Add the remaining ice cream and spread it over the top. Sprinkle the remaining peanuts and drizzle hot fudge and caramel sauce over the top. Cover and freeze for several hours or until firm. Drizzle with Magic Shell before cutting and serve with whipped cream, additional chopped peanuts, and cherries.