18 MAY 10, 2018 RIDGEWOOD TIMES WWW.QNS.COM
Delight Mom with a decadent, sweet, springtime dessert
Warmer, longer days are
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made for quality time with
friends and family. There's
no better way to cap off an aft ernoon in
the sun than a good meal followed by
a great dessert. Plan to end your next
gathering on a sweet note with these
fruity desserts to conclude a day spent
with loved ones.
Fruity treats are hard to resist,
especially when paired with tasty,
complementary fl avors and textures.
If you're looking for a treat that travels
a bit off the beaten path, this pie may
be just the answer. A crushed pretzel
crust and creamy peanut butter fi lling
provide a salty, savory background for
plump, sweet strawberries. Or serve
up a taste of the tropics with a cream
pie that celebrates a medley of textures
and fl avors from lively blueberries to
toasted coconut.
When you make fruit the star of the
dessert, there's no question you need
top-quality ingredients. Each of these
desserts features Lucky Leaf Fruit Fillings,
which are made from fresh fruit,
contain no high-fructose corn syrup
and are GMO-free, for a delicious
dessert every time. With a variety
of fl avors to choose from, including
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CONSULTATIONS!
apple, blueberry, cherry, peach and
strawberry, there are plenty of convenient,
versatile dessert options for
any occasion.
Find more tasty treats for entertaining
and beyond at luckyleaf.com.
Strawberry Peanut Butter Pie
1 1⁄4 cups crushed pretzels
1⁄4 cup granulated sugar
1⁄2 cup butter, melted
1 cup creamy peanut butter
1 package (8 ounces) cream cheese
1⁄2 cup powdered sugar
1 1⁄2 cups frozen whipped dessert
topping, thawed
1 can (21 ounces) Lucky Leaf Premium
Strawberry Fruit Filling and
Topping
Combine pretzels and granulated
sugar then stir in butter. Press crumb
mixture onto bottom and sides of
10-inch pie plate. Cover and chill.
With electric mixer on medium
speed, beat together peanut butter,
cream cheese and powdered sugar.
Fold in whipped dessert topping.
Spoon 1/2 cup pie fi lling into crustlined
pie plate. Carefully spread peanut
butter fi lling over top. Top with
remaining pie fi lling. Cover and chill
2 hours before serving.
Fluff y Blueberry Cream Pie with
Toasted Coconut
1 package (8 ounces) cream cheese,
soft ened
1⁄3 cup sugar
1 tablespoon milk
2 cups frozen whipped topping, thawed
1 can (21 ounces) Lucky Leaf Premium
or Organic Blueberry Fruit Filling
or Topping
1⁄2 cup toasted coconut fl akes, plus
additional for topping, if desired
1 graham cracker crust (9 inches)
In large bowl, beat together cream
cheese, sugar and milk until creamy,
about 1-2 minutes. Add whipped topping,
pie fi lling and coconut; carefully
fold together until no streaks remain.
Spoon fi lling mixture into graham
cracker crust. Sprinkle top with additional
coconut fl akes, if desired. Cover
and chill 2 hours, or until fi rm.
Courtesy Family Features
MOTHER'S DAY
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