It's the pride of the picnic! The tart, creamy filling of this sugar-spangled dessert is paired with a
crunchy no-bake crust spiced with TSTE Bakers Blend! TSTE fruit sugars make berries luscious, while TSTE Coconut Flake Powder adds a tropical highlight.
4 Tbs (1.5 oz) TSTE Ginger Sugar
2 tsp TSTE Bakers Blend
2 tsp TSTE Vanilla Extract
2 Tbs (0.75 oz) TSTE Blueberry Sugar
4 Tbs (1.5 oz) TSTE Strawberry or
TSTE Raspberry Sugar
3 Tbs (0.5 oz) TSTE Coconut Flake Powder
From the Grocer
3 sleeves graham crackers
2 sticks butter, melted
3 8oz packages cream cheese, very soft
14 oz sweetened condensed milk
½ cup lemon juice
15-20 medium strawberries
1 pint raspberries
½ pint blueberries
CRUSH graham crackers into fine crumbs. MIX crumbs, TSTE Ginger Sugar, TSTE Bakers Blend and melted butter.
PRESS firmly into 9'x13' dish. FREEZE 15 minutes.
BEAT cream cheese on medium-high for two minutes.
BEAT in sweetened condensed milk, lemon juice and TSTE Vanilla Extract until smooth.
SPREAD into prepared crust.
REFRIGERATE while cutting fruit.
SLICE strawberries into vertical slices. ROLL raspberries in TSTE Coconut Flake Powder.
PLACE berries on cake to resemble The American Flag. (It helps to arrange fruit first on a cutting board.)
REFRIGERATE 3 hours.
An hour before serving, SPRINKLE TSTE Blueberry Sugar onto the blue 'square' and TSTE Strawberry or TSTE Raspberry Sugar onto the strawberries.
This gives the sugars time to create juice. GARNISH the blue area with 5 strawberry slices arranged in a 'star.'
SPRINKLE 'star' with TSTE Coconut Flake Powder.
Yield: Dessert for 18 Kitchen Time: 45 Minutes Chill: 3 hours
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