Cheesecake Berry Baskets


Recipe courtesy of Pepperidge Farm


10 ounce package Pepperidge Farm Puff Pastry Shells

8 ounces cream cheese, softened

6-8 Tablespoons powdered sugar

1 teaspoon vanilla extract

2-4 Tablespoons milk

raspberry preserves


optional garnishes: chocolate sauce, mint leaves, sifted powdered sugar




1. Bake, cool, and remove “tops” of pastry shells according to package directions.


2. Using a mixer, blend cream cheese with powdered sugar and vanilla extract, mixture will be quite thick (I did not wait for the cream cheese to soften).  Slowly add milk until mixture is of desired consistency.



3. Layer cream cheese mixture and preserves into cooled pastry shell, starting with cream cheese and ending with cream cheese. Cover and refrigerate for 1 hour.


4. Add fresh berries just before serving.



5. Garnish as desired.


The nice thing about this dessert is that you can do all the prep work early, and the baskets can remain in the fridge all day until you garnish them with fruit and or a sauce of some sort, just before serving.  I got this recipe from the side of the Pepperidge Farm box, it is not on their website.  Enjoy!

This could be a cute Easter basket;

1. Use licorice to make a handle.

2. Sprinkle some green tinted coconut on the top layer of cheesecake.

3. Top the Easter grass with mini chocolate eggs, jelly beans, or a Peep©.

Ice Cream Sandwiches


Recipes courtesy of I Scream Sandwich!

by Jennie Schacht

I got lots of great ideas and tips from this book.  At the time of this post I just wanted to quickly make some goodies, so I bought the cookies, ice cream, gelato and sorbet, although this book does have recipes for ice cream, cookies, sorbet, frozen yogurt, etc.  I selected six flavor combinations from the book, and those individual recipes and photos are below, as well as a recipe for the chocolate shell to dip your sandwiches in.  When Mark saw these stacked up in the freezer, his eyes popped out of his head and I heard the faint sound of the aooogah horn from Looney Tunes in the background.  Enjoy!


Ice Cream Sandwich Ingredients

cookie or bread of choice

ice cream, sorbet, gelato, sherbet, or frozen yogurt of choice

optional; toasted nuts, crushed cereal, coconut, candy,

chocolate shell (recipe below)


Ice Cream Sandwich Directions

1. Place half of cookies face side down on a work surface.  Slice ice cream into slabs, cutting through the carton if need be.

2. Using a cookie or biscuit cutter, cut out the ice cream and place it on the cookie. Place another cookie on top of the ice cream. Place sandwiches on a parchment or wax paper lined pan.

3. Freeze sandwiches until they are hard (about 2-4 hours).  At this point you can dip the sandwiches in chocolate shell. Place dipped sandwiches back in the freezer until they are frozen hard.

4. Once sandwiches are frozen hard, wrap them individually in wax paper or plastic wrap, and then place them in a zip-top bag in the freezer. They should be good to go for about 1 month…if they last that long.


1.Peach Croissanwiches

Mini croissants and peach sorbet.  This combo might sound weird, but I had one for breakfast and it was fantastic.


2. Milk and Cookies

Chocolate chip cookies and vanilla ice cream


3. Lemon Zingers

Molasses cookies spread with lemon curd, Limoncello gelato



Sugar cookies, vanilla ice cream mixed with orange sherbet, chocolate shell


5. Pure Nostalgia

Dark chocolate cookies with vanilla ice cream



6. Better than IT

Oatmeal raisin cookies, vanilla ice cream, chocolate shell, and toasted nuts


Chocolate Shell Ingredients

1 pound chocolate, preferably dark, chopped

3 Tablespoons neutral vegetable oil or coconut oil



Chocolate Shell Directions

1. Place chopped chocolate and oil in a microwave safe bowl.

2. Microwave for 30 seconds to 1 minute.  Stir until chocolate melts.

3. Allow chocolate shell to cool before dipping the ice cream sandwiches.


Pumpkin Mousse Pie


Pumpkin Mousse Pie is courtesy of Lisa H. and Alton Brown

@ CookEatShare

Pumpkin Mousse

1 cup heavy whipping cream, chilled

15 ounce can pumpkin puree

1/3 cup milk

1 box (3.4 ounces) Jello-O© Pumpkin Spice Instant Pudding and Pie Filling

1 teaspoon vanilla extract

Gingersnap Pie Crust

30 Gingersnaps

2 Tablespoons butter, melted

1 Tablespoon sugar


 Gingersnap Crust-Directions


1. Crush cookies;

Either place the cookies, about 10 at a time, in a plastic bag and use a rolling pin to crush the cookies, or you can use a food processor to break up the cookies. Mix crushed cookies with butter and sugar.

2. Press mixture into a deep dish pie pan and bake for 10 minutes @ 350°F.

3. After the crust cools, add mousse filling and chill for at least 4 hours.

4. If you are making miniature pumpkin parfaits in mini dessert glasses, you do not need to bake the crust mixture. Instead, press about 1 Tablespoon crust mixture into the bottom of each mini dessert glass dish, add the pumpkin mousse filling and allow them to chill for at least 4 hours.

5. To garnish; top each mini dessert dish or serving of pie with a dollop of whipped cream or Cool Whip©, and sprinkle with Gingersnap cookie crumbs.

Pumpkin Mousse-Directions


1. With a stand or hand mixer, whip the cold cream until the mixture forms medium high peaks that hold their shape when the beaters are removed, set aside. Combine the pumpkin puree and milk in a bowl. Whisk together until smooth.


2. Add dry pudding mix and vanilla extract to the pumpkin/milk mixture and whisk until smooth.


3. Add whipped cream to pumpkin mixture and stir together until well incorporated.


4. Spoon into ramekins, cooled pie crust, or mini dessert glasses and chill for at least 4 hours, or until set.

After 4 hours, my pie was still soft, but very good.  I added a little cinnamon and sugar to the cream as I whipped it for the garnish. The Gingersnap cookies and the cinnamon were the perfect flavors and texture to compliment the velvety richness of the pumpkin mousse.  Enjoy!