Whether you’re hosting a Passover or Easter gathering, or perhaps just craving something different after all the heaviness of the winter holidays, these treats are easy to put together and will delight you and your guests.
Angel Cake
1 box of white cake mix (plus ingredients to make the cake)
1 large container of Cool Whip, thawed
2 containers of mascarpone cheese (8 oz. each) brought to room temperature
1 ½ Teaspoons of Vanilla Extract
1 large bag of shredded, sweetened coconut flakes
1 bag of multi-colored jelly beans
Prepare the cake mix in two round cake pans according to directions and allow to cool completely.
In a large bowl, whisk together the mascarpone cheese and the vanilla extract.
Put about 1/3 cup of the Cool Whip in the center of a cake stand or plate, then place one of the cooled cakes on top. (This will keep the cake from sliding around while you are working with the cake.) Frost the top of the cake evenly with some of the mascarpone mixture, then sprinkle enough of the shredded coconut to evenly cover the top. Next, place the second cake on top of the first cake and add enough of the mascarpone mixture to evenly cover the top. Do not add coconut.
Frost the entire cake (top and sides) generously with Cool Whip so that it is completely covered, then cover the cake with shredded coconut. Place jelly beans around the base of the cake so that it forms a colorful ring, then add a few of the jelly beans to the center of the top layer for just a bit of color.
Refrigerate the cake until ready to serve.
Lemon-Raspberry Ice Box Cake
1 Large Package of Lady Fingers
1 Package Cream Cheese, softened (8 oz.)
2 TBSP Fresh Lemon Juice
1 TBSP Fresh Lemon Zest, Plus 1 Tsp Fresh Lemon Zest
1/3 Cup Cold milk
1 Container of Cool Whip, thawed (12 oz.), plus 1 Cup of Cool Whip
1 Box Instant Cheesecake-Flavored Pudding and Pie Filling (3.4 oz.)
1 Jar of Prepared Lemon Curd (at least 8-10 oz.)
1 Jar Seedless Raspberry Preserves (8-10 oz.)
1 Cup Fresh Raspberries
In a large bowl, whisk the softened cream cheese, lemon juice, and 1 TBSP of lemon zest until smooth. Add the milk and whisk until smooth. Spoon 12 oz. of the Cool Whip over the cream cheese mixture (do not combine yet), then sprinkle the dry pudding mix over the top. Mix well (it will be very thick).
Spray a loaf pan with non-stick cooking spray, coating the bottom and sides. Place a good-sized layer of plastic wrap over a loaf pan, then press it along the bottom and sides, leaving some of the plastic wrap to drape over the sides of the pan.
Place a layer of lady fingers along the bottom of the loaf pan (not long-wise, but width-wise). Using an ice cream scoop, place three scoops of the cream cheese mixture in the pan and evenly spread over the top of the lady fingers. Top that with a layer of lemon curd, then carefully add a layer of the raspberry jam (try not to mix it with the lemon curd). Repeat the layering process one more time. Spread the reserved cup of Cool Whip evenly over the top.
Garnish the top with fresh raspberries and the remaining TSP of lemon zest. Fold the hanging sides of plastic wrap gently over the top of the loaf pan and refrigerate for at least 6 hours (overnight is best).
When ready to serve, gently unfold the plastic wrap from the top of the loaf pan, then use the hanging sides to lift the cake from the pan onto a serving dish. Gently and carefully pull the plastic wrap away from the sides and bottom of the cake.
Chocolate Toffee Matzo Crack
4 pieces of matzo
1 cup butter
1 cup brown sugar (light or dark)
12 ounces semi-sweet chocolate chips
1-2 teaspoons flaky sea salt (according to preference)
Optional: Chopped Pecans
Line a baking sheet with aluminum foil and preheat the oven to 350° F. Place the matzo on the aluminum covered baking sheet in a single layer. It’s okay if some ends or edges overlap. Set aside.
In a saucepan, add the butter and brown sugar and stir over medium heat. Once melted, continue cooking until the mixture starts to boil and bubble. Continue cooking at a boil for another 2-3 minutes until the toffee turns frothy and thick. Remove the toffee from the heat and immediately pour the hot toffee over the matzo. Spread it into an even layer over the matzo. Place the tray of toffee-covered matzo in the oven and bake for about 10 minutes until the toffee is bubbling all over.
Remove the matzo toffee from the oven and immediately scatter the chocolate chips on top. Let them sit to soften and melt for 2-3 minutes. Then spread the chocolate into an even layer on top of the toffee.
Finally, sprinkle the sea salt over the melted chocolate. If using chopped pecans, add them as well.
Place the tray of matzo crack in the fridge to set and harden for at least 2 hours. Remove the matzo from the fridge and break it apart (by hand is best). Serve & enjoy!
Categorized in: General
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