Delicious ways to celebrate Independence Day with festive treats.
Ingredients
Scale:
2 cups strawberries, hulled and sliced
2 cups blueberries
2 cups raspberries
1 pineapple, diced
2 cups watermelon, cubed
1 cup mint leaves, chopped
Juice of 2 limes
2 cups graham cracker crumbs
½ cup unsalted butter, melted
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Red and blue fruits for topping
1 gallon vanilla ice cream
1 cup hot fudge
1 cup caramel sauce
1 cup chopped nuts
1 cup whipped cream
Sprinkles, cherries, and patriotic candies
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups sugar
2 large eggs
2 teaspoons vanilla extract
Red, white, and blue icing
Instructions
Prepare Berry Desserts: In a large bowl, combine strawberries, blueberries, and raspberries. Toss gently to avoid crushing the berries and set aside.
Make the Refreshing Fruit Salad: In another bowl, combine diced pineapple and cubed watermelon. Stir in chopped mint leaves and lime juice. Mix well and refrigerate for at least 30 minutes before serving.
Make No-Bake Cheesecake: In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. In another bowl, beat cream cheese until smooth, then add powdered sugar and vanilla. In a third bowl, whip heavy cream until stiff peaks form and fold into the cream cheese mixture. Pour into the crust and refrigerate for at least 4 hours. Top with red and blue fruits before serving.
Set Up the Ice Cream Sundae Bar: Scoop vanilla ice cream into bowls and set out toppings including hot fudge, caramel sauce, chopped nuts, whipped cream, sprinkles, and cherries.
Bake Patriotic Cookies: Preheat oven to 350°F. Mix flour, baking soda, and salt. Cream together butter and sugar until fluffy. Add eggs and vanilla, then gradually mix in the dry ingredients. Drop spoonfuls onto baking sheet and bake for 10-12 minutes. Cool and decorate with icing.
