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I’m Seeing Red………In Fruit That Is (Happy New Year 2008!)

by Shelly

fruit.jpg
Sangria Fruit Cups
Serves: 8

1 cup orange juice
1 pkg. (4 servings size) strawberry flavor gelatin
1 pkg. (4 servings size) lemon flavor gelatin
1 1/2 cups cold water
1 cup pitted fresh sweet cherries, halved
1 cup quartered strawberries (about 8 of them)
1 cup sliced peeled nectarines (about 1)
1 cup thawed whipped topping

Bring orange juice to a boil over medium-high heat. Add the dry gelatin mixes in a medium bowl, stir at least 2 minutes until gelatin is completely dissolved into the orange juice. Stir in cold water.

Spoon fruit into 8 clear cups. Pour gelatin mixture over the fruits. Refrigerate at least 4 hours or until firm. Top with whipped topping just before serving.

Fruit Tart:
Serves: 8

1 refrigerated ready-to-use pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) crem cheese, softened
3 cups sliced plums (about 3)
1/4 cup granulated sugar
2 tbsp. flour
1 tsp. cinnamon sugar (3/4 tsp granulated sugar and 1/4 tsp. cinnamon)
1 cup thawed whipped topping

Preheat oven to 450°F. Place pie crust in a greased 10-inch pie plate. Carefully spread cream cheese in a 6-inch circle in the center of the crust. Set asode.

Toss the plums with the sugar and flour; spoon over cream cheese. Gently fold the edges of the crust about 2 inches over the plums, leaving the center of the plums uncovered. Sprinkle cinnamon sugar evenly over the tarts.

Bake 25 minutes or until crust is golden brown and fruit juices are bubbly. Cool slightly before lifting out of pie plate. Cut into slices, top with whipped topping.

Fruit Pie:
Serves: 12

1 refrigerated ready-to-use pie crust (1/2 of 15-oz. pkg.)
1 tsp. cinnamon sugar (3/4 tsp. sugar and 1/4 tsp. cinnamon)
1 1/4 cups half-and-half
1 pkg. (4 serving size_ vanilla flavor instant pudding
1 cup thawed whipped topping
1 1/2 cups fresh peach slices ( about 1 large)
1/2 cup blueberries
1/2 cup raspberries

Preheat oven to 450°F. Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar. Bake 8 to 10 minutes or until lightly browned; cool completely.

Meanwhile, pour half and half into medium bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in whipped topping; cover and refrigerate until ready to use.

Spread pudding mixture over crust just before serving; top with the fruits. Cut into slices and serve.

**Over at Jennifer Aniston Watch, Erin highlights “Jen’s 2007 career highlights”. She covers everything from Jennifer winning the People’s Choice Award for Favorite Female Movie Star, to her appearing on Dirt with Courtney Cox. Read the whole story here. And while you are over there, wish Erin a Happy New Year too. **
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Earthly Eating Recipe

Cookies and Fudge Ice Cream Cake
Serves: 12

1/2 cup fudge ice cream topping, warmed
1 tub (8 oz.) whipped topping, thawed, and divided
1 pkg. (4 servings size) chocolate flavor instant pudding
8 chocolate sandwich cookies
12 vanilla ice cream sandwiches

Pour the fudge topping into a medium sized bowl. Stir in 1 cup of the whipped topping with a wire whisk until its well blended. Add the dry pudding mix. Stir for 2 minutes or until well incorporated. The consistency of the fudge topping can vary depending on what brand you use. If your fidge mixture is too thick to spread easily, stir in 1/4 cup of milk.

Chop the chocolate cookies roughly into chunks. They don’t have to be the same size. Stir into the pudding mixture. Arrange 4 of the ice cream sandwiches, side by side of a 24×12 inch pieces of foil. Top with half of the pudding mixture. Repeat the layers. Top with pudding mixture with the remaining 4 ice cream sandwiches. The layers create a stripped effect inside the cake.

Frost the top and sides with the remaining whipped topping. Bring up the foil sides. Double fold the top and the ends to looselt seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer.

Happy Eating!new-year2008.jpg


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