I saw a bar recipe using apple and lemon peel on a muffin mix box. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
Our striking "flag" salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! —Laurie Neverman, Green Bay, Wisconsin
We grow blackberries on our farm that our family enjoys in pies, jams, jellies and cobblers. I love to pull them out of the freezer in January and make this warm cobbler to enjoy summer's sweetness. —Lori Daniels, Beverly, West Virginia
"The only drawback to this lovely dessert is that there's never any left over," laughs Lori Thorp from Frazee, Minnesota. "For a patriotic look, replace one of the layers of strawberry pie filling with blueberry...or use whatever filling you prefer."
Our family loves raspberries, and this pie keeps the flavor and firmness of the berries intact. The combination of the berry-gelatin and cream cheese layers keeps everyone coming back for seconds.
Every time I take this strawberry pie to a family dinner, church event or anything else, it disappears quickly. I've even started taking the recipe with me because I'm always asked for it. —Angela Moore, Tollesboro, Kentucky
"Boy…I never thought of putting these two together. What a flavor!" That's what I hear most often after folks try this pie I "invented" one day when I was short of peaches for a full crust. —Sue Thumma, Shepherd, Michigan
Jessica Simerly uses convenience items to create this layered crowd-pleaser that features cheesecake, bananas, and chocolate and caramel sauces. "Once you serve this, you'll be asked to prepare it time and again," promises the New Castle, Indiana reader.