TASTE: Summertime tasty treats
THE PERFECT SUMMERTIME PIE
Summer is the time to relax, refresh and indulge in sweet and heavenly treats. While you’re lounging poolside and watching the kids play, enjoy a cool, creamy and absolutely divine dessert that’s perfect on a hot day.
To make this cool, creamy creation, add vanilla wafers to a blender to make crumbs. Add melted butter and blend. Add crumb mixture to the bottom of a pie pan and press against the sides. Refrigerate to make crust.
In another large bowl, beat cream cheese, condensed milk and coconut extract.
In a different large bowl, beat whipping cream until it starts to thicken. Add powdered sugar and lime juice. Reserve 1 cup of the whipped topping.
Add lime juice, coconut flakes and the reserved whipped topping to the cream cheese mixture then stir to combine.
Add cream cheese mixture to the pie crust and smooth it out. Top with whipped topping then garnish with toasted coconut, lime zest and maraschino cherries.
After being chilled, all of the flavors combine to leave you with a delicious, one of a kind treat.
COCONUT KEY LIME CREAM PIE
• 1 package (11 ounces) vanilla wafers
• 1/3 cup butter, melted
• 2 cups heavy whipping cream
• 1/4 cup confectioners’ sugar
• 1/2 cup Key lime juice, divided
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon coconut extract
• 1 cup shredded coconut
• 1/4 cup toasted shredded coconut
• Lime zest
• Maraschino cherries
In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes.
In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.
In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust.
Refrigerate 4 hours. Before serving, garnish with toasted coconut, lime zest and maraschino cherries.
A FRUITY SPRINKLE SURPRISE
To kids, birthday parties are a big deal and only happen once a year. From the decorations to their friends and all the sweet, delicious treats to devour, it can be an overwhelming amount of excitement and awe.
They receive gifts, get to have fun with their friends and family, and get to snack on treats they typically don’t have on a regular basis. This is part of what makes birthdays so fun.
It can be a lot of pressure for parents, though. You want everything to be perfect and fall in line with expectations, especially when it comes to the food and treats served to everyone that day.
At the next party you’re hosting, try this delightful Fruity Sprinkles Smoothie that fits the theme for nearly any colorful birthday bash.
It’s made with frozen blueberries, frozen strawberries and frozen mango for a healthier alternative to sugar-filled birthday cake. Topped with fluffy, fun whipped cream and mini sprinkles, it still provides a sweet, festive treat. Plus, this smoothie can be made in a matter of minutes using only one kitchen appliance for easy clean up.
To make it, blend frozen blueberries, frozen strawberries, frozen mango, milk and yogurt until well combined.
Pour the mixture into four smoothie glasses and garnish each with whipped cream and sprinkles to add some extra color.
It’s that easy to make and even better to enjoy while watching your kid make wonderful memories with friends and family.
FRUITY SPRINKLES SMOOTHIE
• 1 cup frozen blueberries
• 2 cups frozen strawberries
• 1 cup frozen mango
• 1 1/2 cups milk
• 1 carton (6 ounces) vanilla yogurt
• Whipped cream
In blender, blend blueberries, strawberries, mango, milk and yogurt until combined.
Pour smoothie into four glasses. Garnish with whipped cream and sprinkles.
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