Just Chill

LEMON BLUEBERRY TRIFLE

Servings: 14 | Prep: 30 min. Chill: 1hr. | Total: 1 hr. 30 min.

Ingredients:

4 cups blueberries, divided | 2 pkgs. (2.9 oz.) instant lemon pudding | 4 cups milk | 1 lemon pound cake, cut into cubes | 1 pint heavy whipping cream | ¼ cup confectioners’ sugar | 2 tsp. vanilla extract

Directions:

Set aside ½ cup blueberries for garnish. Combine instant pudding and milk according to package directions in a mixing bowl. Cover with plastic and place in refrigerator to set. Whip cream, sugar, and vanilla in a separate mixing bowl until stiff peaks form. Layer a third of the cake cubes, lemon mixture, whipped cream, and blueberries in a trifle bowl. Repeat two more layers. Top with a final layer of whipped cream. Garnish with reserved blueberries.

Tips and Tricks

Substitute frozen whipped topping instead of making it fresh to save time. Use a clear bowl if you don’t have a trifle bowl.

FROZEN GRASSHOPPER TORTE

Servings: 12 | Prep: 30 min. | Chill: 1 hr. 30 min. | Total: 2 hr.

Ingredients:

1 pkg (14 oz.) Oreo Cookies | ¼ cup butter, melted | 2 cups vanilla ice cream | 2 cups heavy whipping cream | ¼ cup confectioners’ sugar | 2 tsp. vanilla | 1 (7 oz.) marshmallow fluff | ¼ cup milk | ¼ tsp. peppermint extract | 4-6 drops green food coloring | Chocolate syrup for garnish

Directions:

Crush the cookies in a food processor. Add melted butter until coated. Reserve ¼ cup of the mixture for topping. Press the remaining mixture onto the bottom of a 9-in. springform pan. Freeze for 10 minutes. Spread ice cream over the crust. Freeze, covered, until firm. Beat whipping cream until soft peaks form in a mixing bowl. Mix marshmallow fluff, milk, extract, and food coloring in a separate bowl until blended. Fold in whipped cream. Spread over ice cream. Sprinkle with reserved cookie mixture. Freeze, covered, until firm. Drizzle with chocolate syrup before serving.

Tips and Tricks

Use mint chocolate chip ice cream instead of vanilla to enhance flavor and color.  Use as much food coloring as needed until the desired “green” color is achieved.

CHOCOLATE DIPPED SANDWICH COOKIES

Servings: 10 | Prep: 30 min. | Chill: 30 min. | Total: 1 hr.

Ingredients:

1 box Nilla wafers | ¾ cup creamy peanut butter | ¼ cup confectioners’ sugar | 1 tsp. vanilla extract | 1 cup chocolate chips | 1-2 tsp. coconut oil | ½ cup white chocolate chips

Directions:

Place half of the cookies on a baking sheet. Combine peanut butter, confectioner’s sugar, and vanilla. Spread half of the cookies with ½ rounded teaspoon of filling on the flat side of each cookie. Top with remaining cookies to form a sandwich cookie. Refrigerate for 30 minutes or until firm. Microwave chocolate chips and oil for 30 seconds at a time, stirring in between until melted. Repeat with the white chocolate chips. Dip the cookies into the chocolate; let the excess drain off. Place the cookies on waxed papered sheets and drizzle them with white chocolate. Refrigerate to set.

Tips and Tricks

Try different cookie flavors and fillings, such as chocolate cookies with a marshmallow filling or flavors with berries or citrus.