Apricot Raspberry Trifle

On Christmas Day, my daughter and I have dinner alone and try to have something a little different that would not be appreciated by the men in the family.  This is a very easy trifle that can be made with any type of pound cake.  My youngest daughter always gives us her prize-winning Lemon Pound Cake for St. Nick (December 6) and I freeze a portion of it to use in this dessert.  I like the use of the cream cheese and confectioners’ sugar to stabilize the whipped cream to make a dish that is still delicious on December 26.  I don’t know if it will last another day, since we have always eaten the last crumb by then.

• Servings: 6
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• One 15 oz. can of apricots, drained
• One 10-12 oz. bag of frozen raspberries, thawed and drained
• 4 oz. cream cheese, room temperature
• ¼ cup confectioners’ sugar
• 1 cup whipping cream
• 3 cups pound cake cubes, divided
• ¼ cup brandy, divided (or juice drained from fruit and/or orange juice)

In a large bowl, combine drained apricots and thawed/drained raspberries.  Toss lightly to combine.  Set aside.

Beat cream cheese and confectioners’ sugar until smooth.  Add cream and beat until soft peaks form and mixture is like soft mousse (don’t overbeat).

In a 6 inch glass container, place 1-½ cups of cake cubes on the bottom.  Sprinkle with 2 tablespoons of brandy.  Place half of the fruit on top of the cake cubes.

Top with half of the cream/mousse mixture.  Repeat with cake cubes, brandy, fruit and cream/mousse.  Cover and refrigerate for at least 6 hours or overnight.

6 servings 

Chocolate Peanut Butter Cream Dessert

I developed this recipe using bits and pieces from other dishes.  The topping is Stabilized Whipped Cream from Veronica’s Cornucopia.

There are several steps, but easy ones, and this dessert goes together very quickly.  It is simply delicious – rich, cool, satisfying.

• Servings: 6
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Topping (PREPARE THE NIGHT BEFORE SERVING)

• 3 oz. cream cheese, softened
• 1 cup heavy whipping cream
• 24 miniature marshmallows
• ¼ cup granulated sugar

Crust:

• ½ cup all-purpose flour
• ¼ cup butter, cut in small cubes
• ½ cup salted peanuts, chopped

Filling:

• 4 serving pkg. Jello instant chocolate pudding
• 1-½ cups milk
• ¾ cup peanut butter

• 1 Dove Pleasure Or Hershey Nugget for grating

To make topping:
The night before serving, in a medium bowl mix the cream cheese with a fork until smooth.  Gradually add the cream, stirring until blended.  Stir in the marshmallows and sugar.

Place bowl in the refrigerator (do not cover the bowl).  Place the beaters in the freezer to chill overnight.

In the morning, place the cream mixture in a mixer bowl and beat with the chilled beaters until marshmallows have dissolved and stiff peaks form.

To make the crust:
Preheat oven to 350 degrees F.  In a medium bowl, place flour and butter cubes.

Mix the butter into the flour with your fingertips.  Add the peanuts and mix into the dough.  Place dough in the bottom of an ungreased 9-inch baking dish.

Bake @ 350 degrees F for 15 minutes.  Let cool on a wire rack.

To make the filling:
Place instant pudding mix in a medium bowl and whisk in the milk for one minute.  Add peanut butter and continue whisking until smooth.

Pour pudding on top of cooled crust.

Spoon topping on top of the chocolate mixture.

Grate the chocolate candy over the top of the dessert.

Cover and chill for at least two hours.

Servings:  6 

I made an extra batch of the stabilized whipped cream to see how long it would hold up after being made.  Refrigerated, it will remain stable for 5 days.  It is also possible to freeze and thaw the cream with good results. It’s nice to make in advance and have on hand for when you are pressed for time.   Of course, you could also substitute regular whipped cream or a frozen whipped topping (thawed) in this dish.