Sunday, April 24, 2011

Easter Treats

Fruit Ambrosia


Double Layer Chocolate Pie: Fancy cookbook version



Double Layer Chocolate Pie: Messy "slice of life" version


I prefer no-bake, refrigerate-only desserts. You know, the kind that are made of pudding, Jell-O, Cool Whip, cream cheese, prepared pie crusts, and/or canned fruit. Easy to make and nearly impossible to mess up, they're cool, colorful, and refreshing, and offer a kind of 1950s kitsch factor that just can't be beat. So, it should come as no surprise that I chose to make Double Layer Chocolate Pie and Fruit Ambrosia as my contributions to Easter dinner. If you're a fan of such things and want to give them a whirl, then here are the recipes:


Fruit Ambrosia


Ingredients:


1.5 cups heavy cream

1.5 cups sour cream

Half a 7-oz bag coconut

1 cup miniature marshmallows

1 16-oz can pineapple

2 small cans mandarin oranges

1 jar maraschino cherries

Dash confectioners' sugar

1 cup slivered almonds (I never add these. Because I don't understand what some crunchy, tasteless nuts are doing in an otherwise creamy dessert. This thinking also explains why I hate nuts in brownies. Not to mention sundaes.)



Directions:


Whip heavy cream. Fold in sour cream, marshmallows, and coconut. Add drained fruit. Add almonds (or not).


Double Layer Chocolate Pie (from Jell-O: Celebrating 100 Years)


Ingredients:


4 oz cream cheese, softened

1 tbs whole milk

1 tbs sugar

8 oz Cool Whip

1 6-oz prepared chocolate crumb crust (I couldn't find chocolate, what with the Easter rush, and substituted graham cracker. It tasted just as good.)

2 cups cold whole milk

2 4-oz pkgs instant chocolate pudding


Directions:


Mix the cream cheese, 1 tbs milk, and sugar in a large bowl with a wire whisk (or beater) until smooth. Gently stir in 1.5 cups of the Cool Whip. Spread onto the bottom of the crust. Pour 2 cups of milk into a bowl. Add pudding mixes. Beat with wire whisk (or beater) until well mixed. (Mixture will be thick.) Immediately stir in the remaining Cool Whip. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish as desired. Makes 8 servings.


Oh, and here's the "fun fact" from the bottom of the cookbook page:


"In addition to Bill Cosby, famous spokespeople for Jell-O have included Jack Benny, Andy Griffith, and Ethel Barrymore."

So, how did they turn out? The pie was delicious, really thick and creamy. The ambrosia was more of a miss, partly because I forgot the dash of confectioners' sugar. (The time I made it before that I forgot to drain the canned fruit enough and had a watery mess). Maybe fruit ambrosia isn't nearly impossible to mess up. Then again, maybe it's me.

2 comments:

Jewel Divas said...

mmmmmm.....chocolate.......I don't think there's any woman who doesn't love chocolate.

The Tote Trove said...

I'm sure you're right about that.