The 4th of July and backyard barbeques go hand in hand so you’ll want to bring something red, white and blue for the dessert table. The cooking mom, Amy Hanten is the author of two cookbooks, which have a variety of recipes including festive treats
Berry Cheesecake Trifles
1 1/2 cups graham cracker crumbs (about 10 full sized crackers, crushed)
5 tablespoons butter, melted
2 tablespoons sugar
1 block cream cheese (8 ounces)
1/2 cup powdered sugar
2 teaspoons fresh lemon juice
2 tablespoons milk
1 container (8 ounces) frozen whipped topping, thawed
3 cups fresh raspberries
3 cups fresh blueberries
Pour crumbs, sugar and melted butter into a bowl and stir until fully combined. Pour into a 9×13 inch baking dish and press into an even layer. Bake at 350 degrees for 8 to 12 minutes or until golden. Let cool.
Beat cream cheese with an electric mixer for a couple minutes. Add powdered sugar, milk, and lemon juice. Beat a few minutes until smooth. Add cool whip and beat into cream cheese mixture until well mixed. Layer a couple spoonfuls of graham cracker crust mixture into pretty clear glasses or small clean canning jars. Then spoon some blueberries on top. Spoon or use a piping bag to layer some of the cheesecake mixture on top. Top with a layer of fresh raspberries.
Patriotic Dessert Kabobs
1 to 2 boxes (family size) brownie mix, baked according to pkg. directions and cooled
1 to 2 cups chocolate chips, melted (just depends on how many kabobs you are making)
Use a star cookie cutter to cut brownies into stars. You can also just cut brownies into 2 inch squares. In this order, place 1 brownie, 3 blueberries, 1 marshmallow, 3 blueberries and 1 strawberry on each wooden skewers. Drizzle melted chocolate over the kabobs. Keep cool until ready to serve.