Frozen Watermelon Slices Great Fourth of July Dessert
The easy, breezy and oh so hot days of Summer are upon us. So what better treat to make then one that you can whip up and stick in the freezer. These cool and creamy Frozen Watermelon Slices are perfect for those hot Summer days, a fun weeknight dessert, or even for your Fourth of July Celebration.
With only a few ingredients, the Frozen Watermelon Slices are a cinch to make, they did take some time because each layer is frozen, but they were super easy.
8 oz tub of Cool Whip (I used the non-fat variety)
12 drops green food coloring
1 pt (2 cups) raspberry sorbet, softened
1/4 cup mini chocolate chips
Line a 1 1/2 quart glass bowl with plastic wrap. Divide an 8 ounce tub of COOL WHIP in half and add a few drops of green food coloring. Mix well and then line the bottom and sides of the bowl. Freeze for at least 30 minutes. Add the remaining COOL WHIP, spreading evenly on the bottom and sides . Freeze for at least 1 hour. Soften Strawberry or Raspberry Sorbet. Fold chocolate chips into softened sorbet and spoon on top of COOL WHIP layer. Freeze for at least 4 hours. To serve, invert bowl onto a cutting board, remove bowl and plastic wrap. Run a large sharp knife under hot water and cut in half, and then into pieces. Serve immediately, store leftovers in freezer.
2 sheets puff pastry dough, thawed (I used Pepperidge Farm)
1 large can cherry pie filling (I used Great Value, no sugar added variety)
2 (3.25 ounce) vanilla pudding snack cups (You could probably make a sugar free variety)
1 cup powdered sugar
3 tsps orange juice
Preheat oven to 425 degrees. Lay puff pastry sheets on a clean surface and cut each sheet into nine equal squares. Spread one heaping teaspoon of vanilla pudding in the center of each square, on a diagonal. Top with a small scoop of cherry pie filling. Fold the side corners over the cherries, forming a cannoli shape. Place on greased cookie sheet. Continue until all 18 are done. You will need to bake these in two batches. If desired, brush the tops of each one with egg wash (egg whisked with water) for a shiny finish. Bake for 12 – 15 minutes or until golden brown. Once cooled, whisk together the powdered sugar and orange juice until smooth. Add more juice if necessary. Drizzle over each danish and serve.
THESE WERE A BIG HIT FOR THE STAFF AT MY HUSBAND’S SCHOOL!
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