SOME MORE TASTY SOUNDING RECIPES

Peach-Gingersnap "Shortcake 

2 to 3 ripe peaches, pitted 

1 teaspoon sugar or other sweetener 

1 1/2 'cup's whipped cream 

About 20 gingersnap cookies 

Slice peaches into thin wedges. Set aside 4 wedges. Cut the remaining slices in half crosswise. Toss peaches with sugar. 

In each of 4 individual serving dishes such as half-pint jars, layer peaches, whipped cream and gingersnaps. Refrigerate 1 to 2 hours before serving. Garnish each dish with a cookie half and one of the reserved peach wedges. 

Makes 4 servings. 

Mixed Berry Trifle 

1 (3- to 3.5-ounce) package instant vanilla pudding 

2 'cup's cold milk 

2 'cup's whipping cream 

6 to 8 'cup's cubed cake such as pound cake, angel food cake or spongecake, divided use 

1/2 'cup' berry jam or jelly, warmed to thin 

1 pint blueberries 

1 pound strawberries, hulled and sliced 

In a medium bowl, whisk pudding mix and milk until smooth; set aside. 

In a separate bowl, whip cream to firm peaks; set aside. 

In the bottom of a trifle bowl or other large, deep dish, layer half of the cake pieces. Spoon a small bit of jam over the cake, then top with half of the pudding, followed by half of the fruit and half of the whipped cream. Repeat layers. Cover and chill at least 4 hours or up to 24 hours before serving. Garnish with additional berries just before serving. 

Makes 12 to 16 servings. 

Key Lime Icebox Cake 

1/4 'cup' Key lime juice 

1 (14-ounce) can sweetened condensed milk 

2 generous tablespoons sour cream 

2 sleeves honey graham crackers from a 14.4-ounce box, about 18 full rectangles 

1 'cup' whipping cream, whipped 

1 teaspoon finely grated lime zest 

Line a 9-inch square baking dish with plastic wrap; set aside. 

In a medium bowl, beat Key lime juice, condensed milk and sour cream until thick and creamy. 

Arrange a single layer of graham crackers in the prepared dish. Spread half of the Key lime mixture over the crackers. Add another layer of graham crackers and top with whipped cream. Add a third layer of graham crackers and spread crackers with remaining Key lime. Add the fourth and final layer of graham crackers and top with remaining whipped cream. Sprinkle with lime zest. Cover and refrigerate 4 hours. 

Makes 9 to 12 servings. 

Chocolate Mint Cookie Trifle 

1 (15.25-ounce) package mint-creme-filled chocolate sandwich cookies 

1 (3- to 3.5-ounce) package instant chocolate pudding 

1 3/4 'cup's milk 

1 (8-ounce) package cream cheese, at room temperature 

4 tablespoons butter, at room temperature 

1 teaspoon vanilla extract 

1/2 'cup' PLUS 2 tablespoons confectioners' sugar 

1 1/2 'cup's heavy whipping cream 

Line the bottom of a trifle bowl or other deep, 2- to 3-quart serving dish with a single layer of cookies. 

In a medium bowl, whisk together the pudding mix and milk for 2 minutes. Pour over cookies. 

In a separate medium bowl (or wash and dry bowl used for pudding), beat cream cheese with butter, vanilla and confectioners' sugar until smooth; set aside. 

In a large bowl, beat whipping cream to firm peaks with an electric mixer. Add 3/4 to 1 'cup' of the whipped cream to the cream cheese mixture and beat on lowest speed. 

Spread the cream cheese mixture over the pudding. Top with remaining whipped cream. 

Break the remaining cookies into quarters and sprinkle over the whipped cream. Cover and refrigerate at least 2 hours before serving. Can be made up to 2 days in advance. 

Makes 12 servings. 

Variations 

Lemon Cookie Trifle: Substitute lemon-creme-filled cookies for the mint-filled and lemon pudding for the chocolate pudding. 

Peanut Butter Cookie Trifle: Substitute peanut-butter-filled sandwich cookies for the mint-filled and add 1/2 'cup' creamy peanut butter to the cream mixture.