Patriotic Desserts: Trifle and Skillet Pie!

CHICOPEE, Mass. (Mass Appeal) – Looking for some easy to make last minute desserts for your 4th of July celebrations? Nancy Parent, Owner of Tiers of Joy in Ludlow, showed us how to make an easy skilled pie and trifle!

Patriotic Trifle

One 14 oz sweetened condensed milk (can be regular or fat free)
One 8 oz carton of lemon yogurt (regular, low fat or fat free)
1/3 cup lemon juice
One 8oz container of whipped topping, thawed
One 16 oz pkg of Angel Food cake or an pre-made Angle Food Cake (torn or cut into pieces)
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries

In a large bowl, combine the milk, yogurt and lemon juice. Fold in 2 cups of whipped topping.

In a 3Q Trifle Bowl:
Layer 1/3 of the cake (torn or cut into cubes)
Spread 1/3 of the lemon mixture over the cake
Spread out all of the strawberries
Layer another 1/3 of the cake pieces
Spread 1/3 of the lemon mixture over the cake
Spread out all of the blueberries
Top with remaining cake
Spread the last of the lemon mixture
Top with the raspberries and the remainder of the whipped topping.

Skillet Pie
You can use either a 9″ oven proof skillet (for the “fun, folksy” presentation factor) or a 9″ glass pie plate.

1 stick of melted butter
1 cup of all- purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 cup milk
1 can of your favorite fruit pie filling

Either melt your butter in the skillet or melt it in a microwave and pour it into the bottom of your preferred baking pan.
Combine the flour , sugar, baking powder and milk in a bowl. Stir (or whisk) until combined and there are no lumps (less than a minute, for sure).
Pour the mixture into the pie plate. Some of the butter will be displaced and that’s what is supposed to happen. Spoon pie filling into the center of the pie plate. Do NOT stir.
Bake for 45 min. 350 degrees
Serve warm alone or with ice cream (yum).


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