Hi Friends! Happy Wednesday!
This past weekend, over the Easter holiday, aside from eating our weight in chocolate bunnies and peeps we also enjoyed two delicious berry desserts. They were so tasty that I just have to share them with you! Below are the recipes. They are both so fresh and perfect for spring. Oh, and did I mention that they are both super easy?! That is always a must in my book! Enjoy!
1 can (20 oz.) crushed pineapple, undrained
1 package (3.4 oz.) Vanilla flavor Instant Pudding & Pie Filling
1 cup thawed Cool Whip Whipped Topping
1 package (10 oz.) round angel food cake, cut into 3 layers
Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake. Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries. Makes 10 servings.
1 jar Lemon or any flavor of Crème Curd
1 c. whipping cream
1 8-oz. pkg. cream cheese, softened
1 c. fresh mixed berries
Mint leaves (optional)
In a mixing bowl, beat whipping cream until stiff peaks form. In a separate bowl, stir together cream cheese and curd until smooth. Stir curd mixture into whipped cream until blended. Divide mousse into 6 tall stemmed glasses. Divide berries between glasses and garnish with mint. Refrigerate until serving. Makes 6 servings.