1 pint strawberries, plus 6 small berries
1 tablespoon sugar
4 ounces room-temperature cream cheese
Zest of 1 lime
1 tablespoon fresh lime juice
1 cup cold heavy cream
½ cup powdered sugar
4 cups coarsely ground pretzels*
¼ cup butter
2 tablespoons brown sugar
Hull the strawberries and slice them thinly; place into a medium bowl and sprinkle with sugar. In a medium bowl, combine the cream cheese, lime zest and lime juice; beat with an electric mixer for 3 to 5 minutes, until smooth and fluffy. In a chilled mixer bowl, whip the heavy cream with an electric mixer on medium speed until almost stiff. Add the powdered sugar and mix until stiff. Fold in the cream cheese mixture. Chill. In a large skillet, melt the butter and cook over medium heat until it starts to brown. Add the pretzel crumbs and brown sugar. Cook for 2 to 3 minutes, stirring frequently, until the pretzel crumbs are lightly browned. Just before serving, assemble the trifles in individual dishes. Start with a layer of pretzels, followed by a layer of strawberries and a layer of the cream mixture; continue layering to the top of the trifle dish, finishing with a layer of cream. Garnish the trifles with lime zest and a small strawberry. Serve immediately. *Note: 4 cups mini pretzel twists, processed in a blender or food processor, will yield approximately 2 cups coarsely ground pretzels.
3 cups cold heavy cream
1/2 cup powdered sugar
12 vanilla ice cream sandwiches
1 package Fireworks Oreos, chopped into chunks
Red, white and blue sprinkles
In a chilled mixer bowl, whip the heavy cream with an electric mixer on medium speed until almost stiff. Add the powdered sugar and mix until stiff. Transfer half of the cream to a separate medium bowl, and fold the chopped Oreos into it. Cover and chill the cream without the Oreos. Working quickly, unwrap four of the ice cream sandwiches and arrange them, next to one another, on a serving platter. Spread half of the Oreo/cream mixture on top. Layer on four more sandwiches, the remaining Oreo/cream and the last four sandwiches. Freeze for 30 minutes. When the cake is firm, use a spatula or knife to ice the top and sides of the cake with the chilled cream. Garnish with the remaining Oreos and sprinkles, if desired. Chill for several hours before serving. Once the cake is firm, cover with plastic wrap to prevent freezer burn and enjoy within a couple days.
2 room temperature eggs
¼ cup granulated sugar
1 teaspoon vanilla extract
1 pint heavy cream
1 cup semisweet chocolate chips
In a medium bowl, beat the eggs, sugar and vanilla until foamy, about 3 minutes. In a small saucepan, heat 1 cup of the cream over low until it begins to steam; don’t allow it to boil. While mixing, slowly drizzle the heated cream into the egg mixture to form a custard. Once the cream has been incorporated, transfer the custard back to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon—about 5 minutes. (The temperature should be between 160°F to 170°F.) Strain the custard through a wire sieve, then stir in the chocolate chips and mix until smooth. Chill the custard until cool—at least 2 hours. To finish the mousse, whip the remaining cup of heavy cream in a chilled bowl until stiff. Fold in the chilled custard. Enjoy within 2 days.
2 cups cold heavy cream
1 cup powdered sugar
8 ounces room-temperature cream cheese
1 tablespoon instant coffee granules dissolved in 1 tablespoon water
1 teaspoon vanilla extract
1 box chocolate graham crackers
1 tablespoon cocoa powder
In a chilled mixer bowl, whip the heavy cream with an electric mixer on medium speed until almost stiff. Add the powdered sugar and mix until stiff. In a medium bowl, combine the cream cheese, coffee and vanilla and beat with an electric mixer for 3 to 5 minutes, until smooth and fluffy. Fold the cream cheese mixture into the heavy cream. Place a layer of graham crackers on the bottom of an 8-by-8-inch baking dish; break pieces if needed to cover the bottom completely. Top with a thin layer of the cream mixture. Add another layer of graham crackers, followed by another thin layer of cream. Continue layering ingredients until the crackers are gone. Top with a thick layer of cream. Use a sieve to sprinkle the top of the cake with cocoa powder. Cover and refrigerate overnight before serving.