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Amy Hanten

The Cooking Mom

Layered Fruit Salad

2 to 3 cups raspberries or stawberries, halved
2 cups blueberries or blackberries
2 cups honeydew or cantaloupe, diced into bite size pieces or use a melon baller to make melon balls
2 cups fresh diced pineapple or sliced mango
2 cups seedless grapes
2 kiwi, sliced
2 cups whipped topping

In a trifle dish or clear glass bowl, assemble fruit in pretty layers. Do not mix fruit together. You want to be able to see the different layers. Great as is but if you like you can top with whipped cream right before serving.

This is also really cute layered in pretty clear wine glasses, mini trifle dishes or glass canning jars. You can use other colorful fruits too. Use fruits that are in season and look the freshest.

Caprese Salad in a Jar

4 clean canning jars with a lid
1 cup balsamic vinaigrette
8 ounces small fresh mozzarella balls
1 1/2 to 2 cups fresh baby spinach
2 cups cherry or grape tomatoes, halved
9-12 basil leaves, torn

Pour about 1/4 cup of dressing in the bottom of each jar. Next divide and layer some of the fresh mozzarella, spinach, tomatoes, basil, and more tomatoes in this order among the four clean canning jars. Screw on lids. Refrigerate until ready to serve. Before eating shake to coat salad with dressing.

Banana Cream Trifle

2 boxes (3.4 ounces) instant banana cream pudding
3 cups cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 box (12 ounces) vanilla wafers
5 bananas

In a bowl beat together pudding mix with milk until it starts to thicken. Fold all but about one-third of the whipped topping into the pudding. Put one-third of the cookies on the bottom of a trifle dish or clear glass bowl. Slice 4 of the bananas. Sprinkle some of the bananas on top of the cookies. Next, carefully spread one-third of the pudding on top of the bananas. Repeat layers, saving a few extra cookies and ending with the pudding mixture on top. Cover with plastic wrap and refrigerate 8 hours or overnight to soften cookies. Just before serving, uncover and top with a “cloud” of the remaining whipped topping. Slice the remaining banana. Decorate the top with extra wafers and banana slices.

You can also layer this dessert in mini trifle dishes or clean glass canning desserts. That way everyone has their own dessert. Too cool!

Cherry Pretzel Torte

2 cans (20 ounces) cherry pie filling
2 packages (8 ounces) cream cheese, softened
1 container (12 ounces) frozen whipped topping, thawed
1/2 cup powdered sugar
2 cups crushed pretzels (not too finely crushed)
1/2 cup sugar
1 cup melted butter

In a 9 x 13 inch glass pan mix pretzels, butter and sugar together. Press down to form the crust. In a large bowl add cream cheese and powdered sugar. Use a mixer to beat until smooth. Mix in whipped topping. Spoon over crust. Spread cherries on top. Chill for a few hours before cutting into squares and serving. You can also use fresh blueberries in the top left corner and spoon cherry pie filling to make stripes that make the dessert look like a flag.

You can also make this dessert in individual clear custard cups or small 8 ounce canning jars. Place layer of pretzel mixture on the bottom. Next add cream cheese mixture and top with pie filling. You can also use raspberry or blueberry pie filling.