Red White And Blue Berry Delight Recipes

RED, WHITE AND BLUE BERRY DELIGHT

Steps:

• Place cut strawberries into a medium bowl.
• In a small bowl, mix together the orange juice, sugar and Blue Curaçao.
• Pour over the strawberries and gently toss to completely coat.
• Cover and refrigerate at least two hours before using.
• Preheat oven to 325 degrees F.
• Prepare a 9 X 5-inch loaf pan by spraying with with cooking spray and lightly flouring it.
• Cream the butter.
• Slowly add the sugar and beat until light.
• Add the eggs, one at a time and beat until well incorporated.
• Add the vanilla.
• Stir in the flour and salt and mix well.
• Pour into prepared pan.
• Bake for 1 1/4 to 1 1/2 hours or until a toothpick inserted into the middle comes out clean.
• Cool in the pan for 5 minutes.
• Then run a knife around the sides of the cake to loosen it before turning it out on a wire rack to cool completely.
• Cut half the loaf into one inch cubes.
• Pour the whipping cream into a mixer and beat at medium for about 3 minutes until soft to medium peaks form. Gradually add sugar while beating.
• In a trifle bowl, place a single layer of poundcake cubes on the bottom.
• Cover with a third of the Strawberries Lenox and remember to use that juice!
• Sprinkle with 1/3 of the blueberries.
• Evenly spread 1/3 of the whipped cream to cover the bottom layer.
• Repeat process until reaching the top of the bowl.
• Top with remaining whipped cream, sprinkle with a few blueberries and seal the deal with those whole strawberries.
• Refrigerate until serving.

RED-WHITE-AND-BLUE BERRY DELIGHT

Steps:

• In a large saucepan, combine sugar and gelatin. Add 1 cup cranberry-peach juice; cook and stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from the heat; stir in lemon juice and remaining cranberry-peach juice., Place strawberries in an 8-cup ring mold coated with cooking spray; add 2 cups gelatin mixture. Refrigerate until set but not firm, about 30 minutes. Set aside remaining gelatin mixture., Stir blueberries into remaining gelatin mixture; spoon over strawberry layer. Refrigerate overnight. Unmold onto a serving platter., In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Serve with gelatin.

RED WHITE AND BLUE DELIGHT

Steps:

• Combine graham cracker crumbs, sugar and butter; press firmly into bottom of ungreased 12X7-inch or 13X9-inch baking dish.
• Combine sweetened condensed milk, lemon juice, yogurt, marshmallows and nuts in large bowl. Spread half of the mixture over crust. Top with half of the bertries, remaining yogurt mixture then remaining berries.
• Cover: Freeze 6 hours or until firm. Let stand 10 mintes; cut into squares.

BLUEBERRY DELIGHT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan.
• Bake for 30 minutes. Allow to cool.
• In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.

RED, WHITE, AND BLUEBERRY AND BRIE

Steps:

• Place Brie into individual ramekins or small bowls. Drizzle honey over the wedges; surround with blueberries and raspberries. Garnish with mint.

BLUEBERRY DELIGHT

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping. , Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. , Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

BLUEBERRY DELIGHT..

Steps:

• mix together in 8"x8" pan the flour, margarine, and nuts.
• bake this for 25 min @ 350 degrees F.
• in a mixing bowl cream together the cream cheese, powdered sugar, and whipped topping.
• when the crust is cool to the touch scoop the cream cheese mixture onto the crust.
• top with the pie filling or fresh fruit.
• cool in refrigerator for about 1 hour or freezer for about 30 minutes to set.