Paradise Dessert Pizza

I've made this dessert with fresh pineapple and added strawberries and blueberries. Very good, very light-tasting dessert.

Ingredients:

1 package (18 ounces) refrigerated sugar cookie dough

1 container (8 ounces) vanilla, strawberry or banana low-fat yogurt

1 can (8 ounces) crushed pineapple in juice, well drained

1/4 cup flaked coconut (optional)

2 kiwis, peeled and sliced

1/2 cup red grapes, cut in half

1 can (11 ounces) mandarin orange segments, well drained

2 tablespoons whole, unblanched almonds, chopped

Directions:

1. Preheat oven to 350°F. Form dough into a ball and place in center of Classic Round Stone. Roll dough into a 12-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone; cool completely.

2. Combine yogurt, pineapple and coconut; spread mixture evenly over top of cookie. Slice kiwis and cut grapes in half using Paring Knife. Arrange mandarin oranges, kiwi slices and grapes in a circle over yogurt mixture.

3. Chop almonds with Food Chopper; sprinkle over fruit. Slice and serve.

Yield: 16 servings

Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 26 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g

Chocolate-Orange Punch Bowl Cake

A great dessert to use with the Pampered Chef Trifle Bowl!

1	box Betty Crocker® SuperMoist® devil's food cake mix
	Water, vegetable oil and eggs as called for on cake mix box
4	cups milk
4	teaspoons grated orange peel
2	boxes (4-serving size each) vanilla instant pudding and pie filling mix
1	cup chocolate-flavor syrup
2	cans (15 oz each) mandarin orange segments, drained
1	container (8 oz) frozen whipped topping, thawed

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1.	Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2.	Make and bake cake mix as directed on box, using water, oil and eggs. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
3.	Meanwhile, in large bowl, mix milk and orange peel. With wire whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
4.	Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
5.	Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.
High Altitude (3500-6500 ft): Make cake mix following high altitude directions on box for 13x9-inch pan.

Red, White and Blueberry Trifle

Juicy berries and delicate angel food cake mingle in
this impressive and patriotic summer dessert.

Ingredients:

1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in
syrup, thawed

1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and
pie filling
2 cups thawed frozen whipped topping, divided

Directions:
1. Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into
quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish.

2. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.
Juice lemon using Juicer to measure 2 tbsp juice.

3. In Stainless (4-qt.) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.
4. To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry
mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture,
spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a
flat surface.
5. To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe
whipped topping over top of trifle; garnish with reserved strawberries and blueberries.

Refrigerate until ready to serve.

Yield: 16 servings

Nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g,
Protein 3 g, Sodium 280 mg, Fiber 2 g

Cook’s Tip: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the
white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker
color, if desired.