4th of July TreatEveryone must have tasted a version of this dessert before now, but not everyone has the recipe. It tastes great, for adults and kids alike, and feeds a horde, which suits Mom. The taste is very similar to dirt pie.
The base and cream filling can be made a day in advance, and get the kids to 'assemble' the flag, just prior to serving. Don't blame me when they complain they can't fit enough stars on out of strawberries, or sufficient stripes from the blueberries. You take the rough with the smooth when the children help out in the kitchen.
Ingredients (for 16 portions)
Base2c all purpose flour
½ c light brown sugar
1 c chopped pecans
1 c soft butter or a tasty margarine
Filling12 oz cream cheese at room temperature (lite or neufchatel is fine)
1½ c confectioners sugar
1 tsp vanilla extract
12 oz cool whip (the large tub - lite is fine) thawed in fridge
2 baskets of blueberries
2 baskets of strawberries
BasePreheat oven to 350°
1. Rub butter/margarine into flour until mix resembles fine breadcrumbs
2. Stir in brown sugar and pecans.
3. Press flour mix evenly into 9" x 13" pan and press with hand or spoon to form a firm base.
4. Bake in 350° oven for 20 minutes, remove from oven and cool completely.
Filling1. Combine cream cheese, confectioners sugar and vanilla. Beat until smooth. Stir in thawed cool whip.
2. Spread over cooled crust.
3. Use halves or slices of strawberries (depending on size) to make the red stars on the 'Stars and Stripes'.
4. Use the blueberries to form the blue stripes, leaving the white filling visible for the white stripes. If desired use green grapes or green melon for the white stripes, but it is not necessary.
5. Refrigerate for about one hour before serving.
Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers a Personal Chef service, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.