Irresistible Peanut Butter Cookies

Santa would love these! Creamy peanut butter delightful cookies. Let's make up a batch.

3/4 cup creamy peanut butter

1/2 cup Crisco Shortening

1 1/4 cups firmly packed light brown sugar

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cups all-purpose flour

3/4 teaspoon salt

3/4 teaspoon baking soda

Heat oven to 375.

Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer till will blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. VARIATION: Flatten slightly in crisscross pattern with tines of fork. Bake at 375 for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to kitchen counter top.

Makes 3 dozen cookies.

Picture by Allrecipes.com

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Pumpkin-Chocolate Swirl Cake with Chocolate Ganache

I love pumpkin and I love chocolate! What a perfect combo.

Find this recipe on my new blog 

Little Cypress Lodge 

https://littlecypresslodge.blogspot.com/2024/10/pumpkin-chocolate-swirl-cake-with.html

Strawberries & Candles

 

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Featuring Blueberry Sweet Rolls

 

Today

We Are Featuring

Blueberry Sweet Rolls by Crystal from CrystalandComp Blog

Looks amazing and Lemon Cake Mix is one of the ingredients!

Check out her recipe Here

hugs, Linda

Almond Star Crust

 

Apple, Rhubarb, and Raspberry Pie, and Almond Star Crust

Hi friend, the first thing that caught my eye was the stars. Yes, the tasty fruit filling is important but the stars were the wow factor.

Find the Recipe Here

Happy Independence Day!

Patriotic Recipes

 

Patriotic Recipes + 20 More

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Today we feature Kristy from 

Mommy Hates Cooking Blog

Check out her Red, White & Blue Recipes

she put together for you.

https://www.mommyhatescooking.com/20-patriotic-recipes-red-white-and-blue?

Happy Independence Day!

hugs, Linda

Peach Cobbler in a Cast-Iron Skillet

 

Today's Summary Dessert

Cast-Iron Skillet Peach Cobbler

https://www.southernliving.com/.../cast-iron-skillet...?

Creamy Rich Banana Pudding

This recipe comes from some old friends of the family. I put this recipe in a glass bowl to show off all the layers. This is a very rich and creamy dessert; the best banana pudding I have ever had or made.

1 1/2 cups of cold water

1 (14 oz.) can sweetened condensed milk

2/3 cup instant vanilla pudding powder (Lg. box)

3 cups heavy cream

1 box Nilla Wafer

4 to 4 medium bananas, sliced

On the low speed of an electric mixer, blend the water, milk, and pudding powder until thoroughly mixed, about 1 minute. Refrigerate for at least 4 hours (or overnight) until firm.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the pudding mixture into the whipped cream until well incorporated.

In a large bowl, starting with the wafers, make five to six layers with Nilla wafers, sliced bananas, and then the pudding mixture, until all the pudding is gone. End with pudding and decorate with crushed wafers on top if desired. Refrigerate about 30 minutes before serving. Refrigerate any leftovers.

Picture Delish

Try Peanut Butter Sandwich Cookies to change it up a bit.

Southern Living

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Hummingbird Bundt Cake

.From pineapple to cream cheese, Hummingbird Bundt Cake has the same ingredients as the original popular layer cake but simplified by baking in a Bundt pan.

CAKE BATTER

1 1/2 cups chopped pecans

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 large eggs, lightly beaten

1 3/4 cups mashed ripe bananas (about 4 large)

1 (8-oz.) can crushed pineapple (do not drain)

3/4 cup canola oil

1 1/2 teaspoons vanilla extract

GLAZE

4 ounces cream cheese, cubed and softened

2 cups sifted powdered sugar

1 teaspoon vanilla extract

1 to 2 Tbsp. milk

1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.

3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

Southern Living FEBRUARY 2012

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Skillet Apple Crisp

 

Warm skillet apple crisp is a delicious sweet and tart comfort food. Serve with a scoop of vanilla ice cream for that special touch.  

Crumb Topping:

3/4 cup all-purpose flour

1/2 cup firmly packed light brown sugar

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1 stick (8 tablespoons) unsalted butter

Apple Filling:

2 tablespoons unsalted butter

5 Granny Smith apples, peeled and sliced

Pinch of kosher salt

2 tablespoons brown sugar

2 tablespoons cornstarch

1 tablespoon vanilla

Juice of 1/2 lemon

Vanilla ice cream, for serving

Preheat the oven to 350 degrees F.

For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.

For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.

Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.

Serve with vanilla ice cream.

A Ree Drummond Recipe found here

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Cranberry-Apple Casserole

 

Cranberry-Apple Casserole a fruity side to your meal or dessert you decide. Apples, fresh cranberries, and cinnamon spice instant oatmeal, remember to add chopped pecans if you like.

3 cups apples, peeled and chopped

2 cups fresh cranberries

1/2 cup plus 2 tablespoons flour, divided

1 cup sugar

3 pkgs. cinnamon and spice instant oatmeal (such as Quaker)

3/4 cup chopped pecans

1/2 cup light brown sugar

1/2 cup melted butter

Preheat oven to 350°F.

Mix apples and cranberries with 2 tablespoons flour until coated. (For best results, do this in a gallon-size zip-top bag.) Add in sugar, and continue to mix until evenly coated. Pour the flour- and sugar-coated fruit into an 11- x 7-inch casserole dish.

In a separate bowl, mix oatmeal, remaining flour, pecans, brown sugar, and melted butter until it resembles a crumble. Spoon the crumble over the fruit. Bake uncovered for 45 minutes.

A Southern Living Recipe found here

Photo Credit CAITLIN BENSEL; FOOD STYLING: TORIE COX

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Other dessert recipes...

Enjoy

Pecan-Cranberry Shortbread Recipe

 

I love shortbread cookies and these are so cute when shaped with holiday cookie cutters. Season flavors of pecan and cranberries are so good. If you are busy this cookie can be made ahead of time and frozen, just make sure it is completely cooled. Drizzle with chocolate either before or after freezing. 

3/4 cup toasted pecan halves, divided

1 cup powdered sugar

10 tablespoons unsalted butter, melted

1/2 cup dried sweetened cranberries

1/2 teaspoon orange zest

1/4 teaspoon table salt

1 cup all-purpose flour

Vegetable cooking spray

Parchment paper

1/4 cup semisweet chocolate morsels

1/2 teaspoon shortening

Preheat oven to 325°. Process 1/2 cup pecans in a food processor until finely ground. Add powdered sugar and next 4 ingredients; pulse until cranberries are coarsely chopped. Add flour, and pulse just until incorporated.

Spread dough in a lightly greased (with cooking spray) 9-inch tart pan with removable bottom; press remaining pecans into dough.

Bake at 325° for 30 to 35 minutes or until edges are golden. Remove sides of pan, and cut shortbread into 8 or 10 wedges. Transfer wedges to a parchment paper-lined baking sheet. Bake 10 minutes or until firm. Transfer wedges to a wire rack, and cool completely (about 30 minutes).

Microwave chocolate morsels and shortening in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring halfway through. Drizzle melted chocolate over cookies; let cookies stand 10 minutes or until chocolate is set.

Recipe Southern Living See HERE

Picture Credit LINDA PUGLIESE, HECTOR SANCHEZ; STYLING: HEATHER CHADDUCK HILLEGAS, BUFFY HARGETT MILLER

32 Other Freezable Cookie Recipes See HERE

Pumpkin Fluff Dip

 

My sister-in-law Dawn shared this recipe with me. She was making it for a party as she was describing it to me, she kept saying it's like pumpkin crack. It's addicting. I laughed and said you gotta share this recipe with me. Pumpkin, vanilla pudding, whipped topping, pumpkin pie spice, vanilla, and butterscotch schnapps. Well, I do have to agree it does sound addicting.

1 (15 ounce) can solid pumpkin 

1 (5 ounce) package instant vanilla pudding mix

 1(16 ounce) container frozen whipped topping, thawed

 1 tsp pumpkin pie spice 

1 tsp pure vanilla extract

 1 Tbs butterscotch schnapps 

Mix all together, dust the top with a sprinkle of nutmeg.

 Great for dipping with ginger snaps, vanilla wafers or slices of apples.

Recipe by Dawn Bass

Photo Credit Kraft Canada

Caramel Thumbprint Cookies

 

Chewy caramel is one of my all-time favorite Fall flavors, so when I found this recipe I knew I had to make them. The cookie dough has the nutrition form almond meal. What is almond meal, you ask, see below.

2 1/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup butter, softened

1 cup packed brown sugar

1 egg

1 tsp almond extract

1 1/2 cup almond meal

20 pieces (Werther’s Original) Chewy Caramels

Preheat oven to 325F. Line 2 baking sheets with parchment.

Combine flour, baking powder, baking soda and salt in a bowl

In the bowl of an electric mixer, cream butter with brown sugar until light and fluffy about 2 minutes.

Add in egg and almond extract and beat to combine.

Add in almond meal and stir.

Gradually add in dry ingredients and mix on low until evenly combined.

Form a ball with about 2 tablespoons of dough. Place on cookie sheet and flatten slightly with finger tips. Repeat with remaining dough.

Using the tip of your thumb, make a hole as deep as you can in each dough ball without poking through the bottom.

Bake almond cookies for 10 minutes, then remove from oven.

Meanwhile, unwrap the caramel’s and cut each one in half.

Place 1/2 caramel piece into each of the formed thumb prints. Return almond cookies to oven immediately and bake until caramels have melted and cookies are golden around the edges, about another 5 minutes.

Transfer to a resting rack and let cool for 10 minutes.


Makes: 36 servings
Prep Time: 20 minutes
Cook Time: 15 minutes

Recipe Werther's Here

Photo Credit Here

For an easier recipe - Pillsbury Recipe Here

What is almond meal?

https://www.thespruceeats.com/fresh-homemade-almond-meal-1451204

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Chocolate-Pecan Pies Mini

 

Looking for big flavor in a small bite? Mini Chocolate-Pecan Pies that you make in a muffin pan. Serve at parties, brunches, or dessert bars. These will be on my holiday list.

1 ½ (14.1-oz. or 15-oz.) pkg. refrigerated piecrusts

All-purpose flour, for work surface

¾ cup granulated sugar

¾ cup dark corn syrup

¼ cup packed light brown sugar

¼ cup unsalted butter, melted

1 ½ teaspoons vanilla extract

¾ teaspoon kosher salt

3 large eggs, beaten

2 cups pecan halves, chopped

¼ cup semisweet chocolate chips

Preheat oven to 350°F. Unroll piecrusts on a lightly floured work surface. Using a 5-inch round cutter, cut piecrusts into 12 circles, rerolling scraps as needed. Press 1 circle in bottom and up sides of each cup of a lightly greased (with cooking spray) 12-cup muffin pan, flattening any bunches of dough along sides. Fold and crimp edges. Freeze 30 minutes.

Meanwhile, whisk together granulated sugar, corn syrup, brown sugar, butter, vanilla, and salt in a large bowl until well combined. Whisk in eggs.

Remove pan from freezer. Sprinkle pecans into piecrusts (about 2 tablespoons each). Carefully pour pie filling over pecans (about 3 tablespoons per piecrust).

Bake pies in preheated oven until filling is set and crusts are golden brown, 24 to 28 minutes. Cool in pan on a wire rack 15 minutes. Using a small knife or offset spatula, remove pies from pan. Transfer to a wire rack; cool completely, about 1 hour.

Place chocolate in a microwavable bowl; microwave on HIGH until melted, about 1 minute, stirring every 30 seconds. Drizzle melted chocolate over pies. Serve, or let chocolate cool completely.

A Southern Living Recipe found here

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Cinnamon-Apple Pies Mini

 

Favorite seasonal pies just went mini. This cute Cinnamon Apple Pie is loaded with flavor. Place on a platter or a 3-tier serving tray. This recipe makes 12 mini pies. 

¼ cup unsalted butter

11 cups chopped (about ½-inch pieces), unpeeled Granny Smith apples (about 5 large apples)

1 cup packed light brown sugar

3 tablespoons fresh lemon juice (from 1 lemon)

2 teaspoons ground cinnamon

1 teaspoon kosher salt

2 ½ tablespoons cornstarch

2 ½ tablespoons cold water

2 ½ (14.1-oz. or 15-oz.) pkg. refrigerated piecrusts

All-purpose flour, for work surface

1 large egg, lightly beaten

1 ½ teaspoons turbinado sugar

Preheat oven to 375°F. Melt butter in a large skillet over medium. Add apples, brown sugar, lemon juice, cinnamon, and salt. Cook, stirring often, until apples are just tender, 12 to 14 minutes. Whisk together cornstarch and water in a small bowl. Stir cornstarch mixture into apples. Cook, stirring constantly, until mixture has thickened and apples are glazed 1 to 2 minutes. Remove from heat, and cool completely about 45 minutes.

Meanwhile, unroll piecrusts on a lightly floured surface. Using a 5-inch round cutter and a 4-inch round cutter, cut crusts into 12 (5-inch) circles and 12 (4-inch) circles, rerolling dough as needed. Place 4-inch circles in 1 layer on a parchment paper-lined baking sheet; chill 15 minutes.

While 4-inch dough circles chill, press 1 (5-inch) circle in bottom and up sides of each cup of a lightly greased (with cooking spray) 12-cup muffin pan, flattening any bunches of dough along sides.

Spoon filling evenly into each muffin cup (about ⅓ cup each). Cut 1 (4-inch) dough circle into 6 strips (just over ½ inch wide). Arrange strips in a lattice pattern over 1 muffin cup of filling. Trim excess dough, and press edges of lattice to seal. Repeat with remaining 4-inch dough circles and muffin cups. Freeze pan for 30 minutes.

Remove pan from freezer. Brush each piecrust lightly with egg, and sprinkle evenly with turbinado sugar.

Bake in preheated oven until crust is golden brown, 24 to 32 minutes. Transfer pan to a wire rack; cool 15 minutes. Using a small knife or offset spatula, carefully loosen pies; transfer to a wire rack. Serve warm, or cool completely.

A Southern Living Recipe find it here

Picture credit: DAVID MALOSH; PROP STYLING: ROBYN GLASER; FOOD STYLING: MAGGIE RUGGIERO

   

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This site contains ad links which means if you buy something you help support my coffee habit. All of these are items I would personally purchase myself or have already purchased. Poinsettia Drive only promotes items that I Love!!! As an Amazon Associate I earn from qualifying purchases. Prices listed are not in my control and may change after the sale. 

Strawberry Dream Cake

Fluffy whipped frosting made with marscapone cheese, sugar, whipping cream, and vanilla and almond extracts. Love the presentation of cake slices with upright strawberries between the layers. 

CAKE LAYERS

Shortening

Flour for pans

1 cup (8 oz.) salted butter, softened

2 cups granulated sugar

4 large eggs, separated

3 cups (about 12 oz.) all-purpose flour

1 tablespoon baking powder

1/4 teaspoon table salt

1 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 (16-oz.) containers fresh strawberries

DREAMY WHIPPED FROSTING

1 (8-oz.) container mascarpone cheese, softened

2/3 cup granulated sugar, divided

2 cups heavy whipping cream

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1. Make the Cake Layers: Preheat oven to 350°F. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the egg yolks, 1 at a time, beating just until blended after each addition.

2. Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts.

3. Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into prepared cake pans.

4. Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.

5. Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.

6. Make the Dreamy Whipped Frosting: Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold one-third of the whipped cream mixture into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.

7. Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the outer edge of cake layer toward middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.

8. Spoon about 1 1/2 cups frosting into a ziplock plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. Gently spread about 3/4 cup of the frosting on top of berries.

9. Place second cake layer on berry layer; spread remaining frosting over top and sides of cake. Garnish with whole and sliced strawberries, if desired.

A Southern Living Recipe

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Strawberry-Banana Pudding Icebox Cake

 

Here is a new fun twist on banana pudding. Add fresh strawberries and instead of vanilla wafers use graham crackers. Sure to be a great summer hit.

1 cup granulated sugar

1/4 cup cornstarch

1/8 teaspoon salt

4 large egg yolks

2 cups half-and-half

3 tablespoons butter

1 tablespoon lemon zest plus 1⁄4 cup fresh juice (from 2 lemons)

27 graham cracker squares (about 2 1⁄2 x 2 1⁄2 inches)

4 large bananas, sliced

1 (16-oz.) container fresh strawberries, sliced

1 cup heavy cream

1/4 cup powdered sugar

Crumbled graham crackers and halved strawberries for topping

Whisk together granulated sugar, cornstarch, and salt in a heavy saucepan. Whisk together egg yolks and half-and-half in a small bowl. Add to sugar mixture; whisk until smooth. Bring mixture just to a boil over medium, whisking constantly. Boil 1 more minute, whisking constantly; remove from heat. Add butter and zest; whisk until butter melts. Gradually whisk in juice just until blended. Fill a sink or large bowl halfway with ice. Pour custard mixture into a metal bowl; place bowl on ice. Let stand, stirring occasionally, until custard is cold and slightly thickened, 8 to 10 minutes.

Line the bottom and sides of an 8-inch square pan with plastic wrap, allowing 4 inches to extend over all sides. Place 9 graham cracker squares in a single layer in bottom of pan to form a large square. (Crackers will not completely cover bottom.) Place a layer of banana slices, with sides touching, on graham crackers; place a layer of strawberry slices on top of bananas. Spread half of custard on top of strawberries. Repeat layers once, beginning and ending with graham crackers. Pull excess plastic wrap at sides tightly over cake; chill 4 hours or overnight.

Lift cake from pan, using plastic wrap as handles.

Beat cream with an electric mixer on high speed until foamy; gradually add powdered sugar, beating until medium-soft peaks form. Spread on top of cake. Top with crumbled graham crackers and strawberry halves.

A Southern Living Recipe by Pam Lolley

Photo Credit AIN BAGWELL; PROP STYLING: MINDI SHAPIRO LEVINE; FOOD STYLING: HADAS SMIRNOFF

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Red Velvet Ice-Cream Cake

 

You will be all set for the summer holidays with this eye-catching layered cake. Rich Red Velvet Cake with Vanilla ice cream in the middle. Can't wait to try this cool rich refreshing cake.

Red Velvet Cake

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

3 tablespoons red liquid food coloring

1 tablespoon vanilla extract

2 3/4 cups all-purpose flour

1/3 cup unsweetened cocoa

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups whole buttermilk

Ice-Cream Layer

5 cups vanilla ice cream

Frosting

1 1/2 tablespoons cold water

1 teaspoon unflavored gelatin

1 1/2 cups heavy cream

3 tablespoons powdered sugar

1/4 teaspoon vanilla extract

Additional Ingredient

2 cups fresh blueberries

Step 1
Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Place paper baking cups in 2 standard-size muffin cups, or grease and flour 2 (4-oz.) ramekins.

Step 2
Prepare the Red Velvet Cake: Beat butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in food coloring and vanilla.

Step 3
Whisk together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fill muffin cups or ramekins three-fourths full. Divide remaining batter between prepared cake pans.

Step 4
Bake in preheated oven until a wooden pick inserted in the center comes out with moist crumbs, 15 to 16 minutes for cupcakes and 20 to 25 minutes for cake layers. Cool cake layers and cupcakes in pans on wire racks 15 minutes. Transfer cake layers and cupcakes from pans to wire racks, and cool completely, about30 minutes. Wrap cupcakes in plastic wrap, and freeze 2 hours.

Step 5
Prepare the Ice-Cream Layer: Line a 9-inch round cake pan with plastic wrap, allowing ends to extend over edge of pan to create handles. Remove cupcakes from freezer, and cut into 1⁄4-inch cubes. Place ice cream in a large bowl; beat at medium speed until soft but not melted. Gently fold cupcake cubes into ice cream. Spread ice cream into prepared pan. Cover and place pan in freezer until frozen, at least 3 hours or overnight.

Step 6
Prepare the Frosting: Place water in a small microwavable bowl, and sprinkle with gelatin; let stand 5 minutes. Microwave on HIGH until gelatin melts and mixture is smooth, about 10 seconds. Let stand5 minutes.

Step 7
Place cream, powdered sugar, and vanilla in a large bowl. Beat at medium-high speed until soft peaks form. With mixer on low, gradually add gelatin. Increase speed to high, and beat until stiff peaks form.

Step 8
Assemble the cake: Place 1 Red Velvet Cake layer on a platter or cake stand. Using plastic wrap handles, remove Ice-Cream Layer from pan and place on top of cake layer. Top with remaining cake layer. Spread Frosting over sides and top. Loosely cover with plastic wrap, and freeze at least 2 hours.

Step 9
Let stand at room temperature 20 minutes before serving. Top with blueberries, and serve immediately. Freeze any leftovers.

A Southern Living Recipe

Photo Credit GREG DUPREE; PROP STYLING: HEATHER CHADDUCK HILLEGAS; FOOD STYLING: TORIE COX

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