Fun Fourth of July Desserts from the sockprints Staff

Ingredients

For the Lemon Glaze

• 1/4 cup sugar
• 1/4 cup lemon juice
• 1/4 cup water
• 1/4 tsp almond extract
• 1 (14 oz) pre-made angel food cake

For the Cream Cheese Filling

• 2 (8 oz) cream cheese packages (softened)
• 2/3 cup sugar
• 2 cups heavy whipping cream

For the Fruit

• 4 cups strawberries (sliced)
• 4 cups blueberries

Directions

1. To make the lemon glaze, whisk together sugar, lemon juice, and water in a saucepan over medium-high heat. Continue stirring over heat until sugar dissolves.
2. Once sugar is dissolved, remove from heat and whisk in almond extract; set aside.
3. Cut angel food cake into 1-inch thick slices.
4. Brush lemon glaze on each side of sliced cake.
5. Cut glazed cake into 1-inch cubes; set aside.
6. To make the cream cheese filling, beat together cream cheese and sugar with a mixer, on medium speed, until smooth. Add heavy whipping cream and beat until light and fluffy.
7. Arrange half the cake on the bottom of a trifle dish.
8. Sprinkle on an even layer of blueberries.
9. Spread half the cream cheese mixture over the blueberries and top with a layer of strawberries.
10. Repeat layers.
11. Top with any remaining berries.
12. Cover with plastic wrap and refrigerate before serving. 

Ingredients

• 1 Tbsp butter
• 1 (16 oz) mini marshmallow package
• 8 cups Rice Krispies cereal
• 12 oz white chocolate chips
• Patriotic sprinkles (to garnish)

Directions

1. Coat 15"×10" glass baking dish with cooking spray. Set aside.
2. In a large plastic microwaveable bowl, place butter and mini marshmallows. Microwave 1 minute, stir, microwave 30 seconds, stir well.
3. If not completely melted, microwave 15 seconds more.
4. Stir in half Rice Krispies; mix well.
5. Stir in remaining Rice Krispies; mix until well coated.
6. Pour into baking dish, lightly wet hand with water and press flat into pan.
7. Allow to cool completely.
8. Invert onto cutting board or piece of parchment paper and give it a giggle to remove treats.
9. Cut treats into 1 inch thick strips, cut strips in half lengthwise.
10. In a small microwave dish, melt white chocolate for 30 seconds, stir well, microwave 15 seconds more, stir until smooth.
11. Take each treat and cover 3/4 of the way with white chocolate.
12. Return to parchment paper and add sprinkles.
13. Let cool completely. Then cover airtight until serving and enjoy! 

Ingredients

• 1/4 cup cold water
• 2 1/2 tsp unflavored gelatin
• 3 cups whipping cream
• 1 cup sugar
• 1 1/2 tsp vanilla extract
• 4 1/2 baskets of assorted fresh berries (such as raspberries, blueberries, blackberries, and strawberries)
• 1/3 cup sweet white wine (such as Moscato)

Directions

1. Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
2. Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
3. Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
4. Spoon compote over puddings.