I like to serve this combination of fruit, Jell-O and cream cheese as a salad with a main dish or as a light refreshing dessert. My close friend Joanie shared the recipe after I raved about it.
Reeds Spring, Missouri
It's the season to find fresh blueberries and try this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. —Erin Chilcoat, Somerset, NJ
Here's a pie-in-the-sky-idea—pizzas you decorate like a high-flyin' flag!
You can decorate it with stripes for the U.S. or with a maple leaf for Canada. Both designs consist of tangy fruit and smooth cream cheese over a tender crust.
Since each version is simple to make, you can quickly raise either one for a summer picnic or patriotic party.—Test Kitchen, Greendale, Wisconsin
Our most-requested dish, this golden brown custard is stuffed with fresh peaches and blueberries. The toast has a crunchy outer crust and soft custard center. My own caramel sauce provides a sinful start to the day.
Dainty tarts filled with custard and fruit are fantastic for brunch. The recipe comes from our Test Kitchen. For a prettier presentation, remove the foil tins before serving. To do so, invert each shell when cool and carefully remove the foil.
At 94 years of age, I don't have the energy to do all the things I once did...but I can still get enthused about whipping up my favorite culinary concoctions! I tend to bake many desserts due to my sweet tooth.—Leon Kingsley, Marshfield, Massachusetts
This pie is one I frequently make for bake sales at our church. I can hardly ever set it down on the sale table without someone picking it right up and saying, "Mark this one sold!" —Cindy Zarnstorff, Anchorage, Alaska