fresh fruits. Try these delicious fruit desserts to rave reviews from
family and friends. Gelatin Banana Split Desserts use fresh strawberries,
bananas, pineapple along with maraschino cherries. This is a great
summertime dessert, although it is also perfect year-round. This makes a
very pretty dessert for parties, even holidays. The Peach Trifle is not
only a delicious dessert, it makes a gorgeous presentation. Both of these
recipes have eye appeal.
GELATIN BANANA SPLIT DESSERT
1 1/2 cups boiling water
1 pkg (8 serving size) strawberry OR cherry gelatin
2 cups cold water
1 pint vanilla ice cream, softened
frozen whipped topping, thawed
sliced bananas
sliced strawberries
pineapple chunks (if using canned, drain very well)
Chopped pecans
halved maraschino cherries, if desired
In a large bowl, place the dry gelatin and add the boiling water. Stir two
minutes to be sure all the gelatin is dissolved. Stir in the cold water.
Add the ice cream and stir until smooth. Pour into a serving bowl leaving
room for the toppings later. Refrigerate at least 3 hours or until firm.
Before serving, top with the fruits. Pile whipped topping in the center
and sprinkle with chopped nuts. Top with some halved maraschino cherries,
if desired.
DAZZLING PEACH TRIFLE
1 box (16-oz) Angel food cake mix
1 tbsp chopped crystallized ginger
1/4 cup confectioners' sugar, divided
3/4 cup peach preserves
1 quart peach slices
1 pint blueberries
1 tbsp lemon juice
2 cups heavy cream
1/2 cup prepared lemon curd
Preheat oven to 350 degrees. Prepare the cake batter by preparing the mix
according to package directions then stir in the crystallized ginger. Line
a jelly roll pan, 11 x 17-inches, with parchment paper. Pour batter into
the pan. Bake at 350 degrees for 18 minutes or until a wooden toothpick
inserted in the center comes out clean. Let cake cool for 10 minutes.
Sprinkle 1 tablespoon of the confectioners' sugar and remove the parchment
paper. Cut cake lengthwise into 3 equal pieces. Starting with the long
side, tightly roll each piece in paper towel. Let cool completely. Unroll
cakes and spread each piece with 1/4 cup of the peach preserves. Re-roll
the cakes. Cut each roll into 12 slices.
In a bowl, combine the peach slices, blueberries, lemon juice, and 1
tablespoon confectioners' sugar; toss gently to coat.
In medium bowl of electric mixer, beat on high speed the heavy cream and
remaining confectioners' sugar. Beat for 2 minutes or until stiff peaks
form. Fold in the lemon curd.
To assemble: Place 12 cake slices, spiral side out, along bottom of trifle
bowl. Arrange Arrange peach slices above each cake slice. Add another
layer of cake spirals above peaches. Place remaining cake slices in the
center of bowl. Spoon the blueberries around the cake slices and peaches.
Top the berries with the whipped cream mixture. Add a couple of peach
slices to the top along with a sprig of fresh mint as garnish, if desired.
Enjoy!
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