So onto dessert...I posted about this when my middle son, Jonah, first made it a couple of years ago, promising the recipe. And here it is! It's just fashionably late. =)
This fruit tart is so simple, your kids can make it...which is exactly what mine did. ;)
Here's What You Need:
1 package refrigerated sugar cookie dough
8-oz brick cream cheese, softened (I use reduced fat)
2-3 Tbsp sugar
dash almond extract
strawberries, blueberries, raspberries, cherries, etc.
tart pan or pie plate (or small pizza pan*)
Here's What You Do:
Preheat oven to 350F. Gently press sugar cookie dough onto ungreased pan, pushing dough up against the edge slightly. Bake 12-15 minutes or until golden brown; cool on wire rack. *Crust will be thinner, so it cooks a little bit faster.
In a small bowl, blend together cream cheese, sugar and almond extract; carefully spread over baked cookie tart and decorate with fruit however you like. We thought about doing a flag design but wanted to try the star, and it came out so well! I looooove this patriotic tart! Tip: mark out your design using a toothpick.
That's it! So simple, and quite the crowd-pleaser! Serve promptly and store leftovers in fridge.
This recipe was adapted from the one found here.
Prepare and bake a package of vanilla or white basic cake in a 9x13 ceramic pan, following directions on box; cool on wire rack. Next, let your kids poke it with straws. For reals.
Add 1 cup boiling water to a 3-oz packet of raspberry, cherry, or whatever flavor Jell-O and stir to dissolve; add 1/4 cup cold water. Carefully pour gelatin over the entire surface of the cake. If you want to blow their minds, use a red gelatin for half the cake, and a blue for the other. Whoa. (Just reduce the water amounts by a little for each kind.)
Let chill in fridge for 2-3 hours; cover with whipped topping, and garnish with berries. So good!
Please note that this cake is cut and served in the pan, so use a pretty one. =)