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Wednesday, May 15, 2013

"Yummy in Pink"...

The color pink.... I've always loved it.... any shade...and of course chocolate. There's just something about it. That pink and brown together look sooooo good!  So why not write a post about beautiful "Pink" desserts.  I've tried several of these and they are all great.  My husband's favorite desserts always have strawberries in them.  I do hope you get a chance to try a few of these recipes... they are "Yummy in Pink"!

Frozen Strawberry Pie
A Taste of Home recipe... you can't go wrong with them.  They are tried and true.  I've used their recipes for years and absolutely love them....

1 package (8 ounces) cream cheese, softened
1 cup sugar
1 tsp vanilla extract
4 cups chopped fresh strawberries
1 carton (12 oz) frozen whipped topping (thawed)
1/2 cup chopped pecans, toasted
2 chocolate crumb crusts ( 9 inch)

In a large mixing bowl, beat the cream cheese, sugar
and vanilla until smooth. Beat in the strawberries.
Fold in the whipped topping and pecans. Pour into
crusts. Cover and freeze for 3-4 hours or until firm.
Remove from the freezer 15-20 minutes before
serving. Yield: 2 pies (6 servings each)

Layered Ice Cream Cake 
from Family Circle Magazine July, 2007
I found the actual recipe on 

This one is so cream sandwiches, ice cream, yogurt, Oreos and whipped topping.  You couldn't get an easier that this.
15 chocolate-and-cream sandwich cookies
(such as Oreos)
1 T. milk
8-9 ice cream sandwiches
1 pint mint chocolate chip ice cream
1 pint vanilla frozen yogurt
1 pint strawberry ice cream or frozen yogurt
1 container (8 oz) frozen whipped topping, thawed

1. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.
5. To serve, remove side of pan, then waxed paper. Cut into wedges

Inside-out Neopolitan Layer Cake
This gal has made me the happiest gal in the world.  I have been looking for this frosting for 30 years...LOL! I made this cake for Administrative Professionals Day... it was a big hit! So thank you, thank you, thank you for this wonderful recipe.... it is much appreciated!!!

For the ingredients and instructions for this cake, please visit
Buttercream Frosting
(I think its also known as French or Italian Buttercream)
5 large fresh egg whites
1-1/4 cup superfine granulated sugar
    (I couldn't find this, so I pulsed regular sugar in my
      food processor)
1 1/2 cups (3 sticks) unsalted butter, softened, cut into cubes
2 tsps pure vanilla extract
5 oz. quality bittersweet chocolate
pinch of salt
Few drops Strawberry Flavor Oil, or 2 T. strawberry puree
Few drops pink gel color

Directions for Frosting:

  1. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 10 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  2. Place bowl back on mixer and fit with whisk attachment. Whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes, or longer). Switch over to paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if it curdles, keep mixing and it will come back to smooth).
  3. Add vanilla and salt, continuing to beat on low speed until well combined.
**  To assemble cake, please follow Sweetapolita's instructions.
***Just a note... I learned a little trick while I was a cake decorator.  Remove cakes from oven and let cool for a short while.  Then wrap in plastic wrap and put in the freezer until very firm or frozen.  When you are ready to frost, remove cake from freezer and let thaw slightly.  This makes cutting domed cakes easier to trim and to make level.  It also keeps the crumbs from mixing with the frosting...

Checkerboard Strawberry Pie
from Family Circle Magazine June, 200
I found the actual recipe on
This pie is so good....and so beautiful....everyone will think you worked hours on this.  What a beautiful presentation...

Chocolate Crust:
1 1/4 c. graham cracker crumbs (about 9 whole boards)
2 T. unsweetened cocoa powder
2 T. confectioners' sugar
5 T. butter, melted

1/4 cup granulated sugar
3 T. cornstarch
1 1/2 cups milk
1 cup white chocolate chips
1 tsp. vanilla
3 drops red food coloring
1 container (12 oz) frozen non-dairy topping, thawed
2 cups chopped strawberries
      (from 1-pint baskets)
6 strawberries, 1 T. strawberry jelly, 6 plain or striped
chocolate kisses, wrapping removed

  1. Crust: Mix crumbs, cocoa and sugar in medium-size bowl. Stir in melted butter until well mixed. Press mixture over bottom and up sides of 9 inch glass pie plate. Place in freezer until ready to fill.
  2. Filling: Mix sugar and cornstarch in medium-size saucepan. Over medium heat, gradually stir in milk. Cook over medium-high heat, stirring constantly, until mixture thickens and comes to a boil, about 5 minutes. Remove from heat. Stir in white chocolate, vanilla and food coloring until mixture is smooth. Transfer to large bowl; cover surface directly with plastic wrap. Let cool to room temperature, about 2 hours.
  3. When cool, whisk chocolate mixture until smooth. Reserve 1 cup of the non-dairy topping. Fold the remaining non-diary topping into chocolate mixture.
  4. Spread half of chocolate filling over bottom of prepared crust. Top with chopped strawberries. Spread remaining chocolate filling over strawberries. Refrigerate for at least 4 hours.
  5. To decorate top of pie: Spoon remaining nondairy topping into pastry bag fitted with #30 star tip. Pipe border around edge of pie. Pipe grid over top of pie. Arrange whole strawberries in squares on top of pie. Melt jelly in small microwave-safe bowl in microwave oven on high power, about 15 seconds. Brush jelly over kisses. Sprinkle kisses with nonpareils (optional). Arrange in squares or use "uncoated candy kisses.

No-Bake Raspberry Lemonade Cheesecake
Haven't tried this one yet.  I saw this on I Heart Nap Time blog... It looks really yummy


  • 2 cups graham cracker crumbs 1 individual pkg
  • 7 TB butter
  • 1/4 cup sugar
  • 14 oz COOL WHIP whipped topping thawed
  • 1/2 stick softened cream cheese, optional
  • 12 oz can frozen raspberry lemonade thawed
  • 4 oz can sweetened condensed milk

Combine graham cracker crumbs, butter and sugar in a medium sized bowl. Mix until well combined. Press crumbs in the bottom of 8 jars or a 9x9 pan.
In a large bowl combine COOL WHIP, frozen raspberry lemonade, cream cheese and sweetened condensed milk. Stir until smooth. Spoon onto graham cracker crust.
Freeze for 3-5 hours. Let thaw 10 minutes before serving.

Swiss Meringues with White Chocolate Mousse and Raspberries
I love Paul Deen's recipes.  They are extremely rich and so I only use them on very special occasions!  

6 egg whtes
1 1/3 cup sugar
2 drops red food coloring

White Chocolate Mousse:
2 (3.4 oz) boxes white chocolate instant pudding
2 cups heavy cream
1 cup sour cream
1/2 cup milk
1/2 cup confectioner's sugar


  1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper. Set aside.
  2. In top of a double boiler, whisk together egg whites and sugar. Place over simmering water. Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 3 to 3 1/2 minutes. 
  3. Pour egg mixture into a large mixng bow, and beat at high speed until stiff peaks for, about 8 to 10 minutes. 
  4. Stir in food coloring. Spoon or pipe meringue into 3 inch bowl shapes. Bake 20 minutes,turn oven off and leave in oven overnight. Spoon White Chocolate Mousse into meringue "bowls". Top with fresh raspberries, and mint (optional) if desired.  Serve immediately
  5. reheat oven to 225°F. Line a baking sheet with parchment paper; set aside.

White Chocolate Mousse

  1. In a large bowl, combine pudding mix, cream, sour cream, milk, and confectioners’ sugar. Beat at medium speed with an electric mixer until stiff peaks form; cover and chill.

One Bowl Chocolate-Strawberry Cake
Another Kraft Foods recipe... I love all the wonderful recipes that they offer.  I don't think I have ever not used one of their recipes that I was disappointed in... this one is definitely easy and a keeper!

5 squares Baker's Semi-Sweet Chocolate, divided
6 T. butter or margarine
3/4 cup sugar
1 tsp. vanilla
2 eggs
1 1/4 cups flour, divided
1/2 ts. baking soda
3/4 cup water
1 1/2 cups thawed Cool Whip Dips
         (Strawberry Creme)
1 cup sliced strawberries


PREHEAT oven to 350°F. Place 3 of the chocolate squares and the butter in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
STIR in sugar and vanilla until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition. Pour evenly into 9-inch round cake pan sprayed with cooking spray.
BAKE 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely. Top with the COOL WHIP DIPS and strawberries just before serving. Melt remaining 2 chocolate squares as directed on package; drizzle over cake. Let stand until chocolate is set. Store in refrigerator.

I sure enjoyed writing this post...all my favorite desserts with my favorite color "Yummy in Pink"!

"Life's dessert first!"...

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