Festive desserts for Independence Day celebrations that are colorful and delicious.
Ingredients
Scale:
2 cups strawberries, hulled and sliced
2 cups blueberries
2 cups whipped cream
1 cup granola
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup red and blue M&M’s
1 quart vanilla ice cream, softened
1 cup graham cracker crumbs
¼ cup sugar
½ cup unsalted butter, melted
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup mixed berries
Instructions
Red, White, and Blue Fruit Parfaits: In a clear cup or glass, layer 1/4 cup of strawberries at the bottom, followed by 1/4 cup of whipped cream and then 1/4 cup of blueberries. Continue layering until the cup is full, finishing with whipped cream on top. Sprinkle granola on top for added crunch and serve immediately.
Patriotic Ice Cream Sandwiches: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, baking soda, and salt; set aside. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Gradually add the flour mixture, stirring until just combined. Fold in the red and blue M&M’s. Drop tablespoon-sized balls of dough onto lined baking sheets and bake for 10-12 minutes until golden brown. Allow to cool, then sandwich softened vanilla ice cream between two cookies.
No-Bake Berry Cheesecake Cups: Combine graham cracker crumbs, sugar, and melted butter, then press into the bottom of serving cups to form a crust. Beat softened cream cheese until smooth, then add powdered sugar and vanilla, mixing until combined. Whip heavy cream until stiff peaks form and fold into the cream cheese mixture. Layer the cheesecake filling over the crust in each cup, top with mixed berries, and refrigerate for at least 2 hours before serving.
