It's that time of the year, barbecues, picnics, fun family get togethers and lazy days spent by the pool.
The only thing better than any of those, is knowing that with just a few ingredients and a few minutes, you can have amazing, delicious, eye catching desserts for your family and friends.
I've always counted on Lucky Leaf to provide me with just that, delicious pie fillings and a myriad of yummy recipes.
So, for this summer, I was sent some yummy pie fillings, some great recipes and a Rachael Ray baking pan with a lid. I had wanted one of those for a long time, so was super happy to get one.
For the 4th of July we were having a barbecue with family and I figured that the desserts from the recipes sent, would be perfect for this family get together.
I asked the kids to pick which one they wanted, and my daughter suggested the White Chocolate Cherry Cream Pie, and my son opted for the Blueberry Orange Cake.
Both were really good, but the star of the day was the White Chocolate Cream Pie....OH MY WORD, that was divine.
We adapted the decoration to use for the 4th of July, and my 15 year old daughter asked if she could be the one to decorate it, so she did and it turned out very cute. She used blueberries, and raspberry Lucky Leaf Pie Filling for the red stripes.
White Chocolate Cherry Cream Pie
Prep Time: 10 minutes
Chilling Time: 2 hours
19-inch chocolate cookie crust
18-ounce package cream cheese, softened
1teaspoon almond extract
½cup white chocolate chips
18-ounce package frozen whipped topping, thawed
121-ounce can LUCKY LEAF® Regular or Premium Cherry Pie Filling
Beat cream cheese, sugar and almond extract until smooth in a large bowl.
Melt white chocolate in microwave according to package directions. When melted, pour into cream cheese mixture.
Beat with electric mixer until smooth.
Fold whipped topping into mixture. Pour evenly into crust.
Cover and chill for at least 2 hours, or until ready to serve.
Spoon Lucky Leaf Cherry Pie Filling on top just before serving. Garnish with white chocolate chips if desired.
Now for the Blueberry Orange Cake. I could not find the orangesicle flavored frosting, and I thought about using lemon but couldn't find it at the store I was at either, so I opted for plain vanilla to which I added orange juice for flavoring. It worked fine.
Blueberry Orange Cake
1 white cake mix (15.25 oz.)
1 can sweetened condensed milk (14 oz.)
1 can ready made Orangesicle Frosting (16 oz.)
1 can Blueberry Pie filling (Lucky Leaf 21 oz.)
1 container Cool Whip (8 oz.)
Bake the cake using the package directions for a 9x13 cake. Let the cake cool 5 minutes, then use a fork or end of a wooden spoon to poke holes all over the top of the cake. Drizzle the can of sweetened condensed milk over the top slowly. Let the cake cool on the counter completely. Then refrigerate to chill.
Remove the foil lid on the frosting. Heat in the microwave for 20 seconds. Stir and then spread over the top of the chilled cake.
Set aside 2 Tablespoons of pie filling. Stir together the Cool Whip and remaining pie filling. Spread over the frosting layer. Spoon tiny dots of the reserved pie filling over the top. Swirl gently with a knife. Refrigerate until time to serve. Cut into 24 pieces. Store the remaining cake in a sealed container in the refrigerator.
These turned out to be one of the best parts of the meal, loved by both young and old and I think they will go right into my file of favorites.
To celebrate summer, Lucky Leaf has graciously offered one of my readers their very own lucky leaf pie filling and recipe cards.
Just leave a comment below and let me know from these two recipes I shared, which one you would want to try first.
You can purchase your very own Lucky Leaf Pie Fillings here.
Also be sure to check out Lucky Leaf on Facebook and Twitter.
Contest open to US residents. Good Luck!