Refreshing Summer Desserts

(Family Features) When cool and creamy meets tangy and fruity, what do you get? Sweet endings to a porch supper, a backyard barbecue or a meal under the stars.

Try new twists on old favorites — Strawberries and Cream Shortcake or Lemon Raspberry Ribbon Pie.

After all, it’s summertime. And the livin’ — and the eatin’ — should be refreshingly easy. Find more summer recipe inspiration at eaglebrand.com.

Lemon Raspberry Ribbon Pie

Servings 1 9in pie

Prep Time 20 minutes mins

Cook Time 10 minutes mins

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Ingredients

  

• 1 package frozen red raspberries, thawed 10-ounces
• 1 tablespoon cornstarch
• 1 can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 14-ounce
• 1/2 cup lemon juice from concentrate
• Yellow food coloring if desired
• 2 cups 1 pint whipping cream, stiffly whipped
• 1 9-inch pastry shell, baked
• Fresh raspberries for garnish optional

Instructions

 

• In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.
• In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
• Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Video

Course: Dessert

Keyword: video

Strawberries and Cream Shortcake

Servings 10

Prep Time 20 minutes mins

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Ingredients

  

• 1 package pound cake mix 18 1/4 or 18 1/2-ounce
• 1 14-ounce can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2 cup cold water
• 1 package instant vanilla flavor pudding mix 4-serving size
• 1 container frozen non-dairy whipped topping, thawed (1 3/4 cups) 4-ounces
• 1 quart fresh strawberries cleaned, hulled and halved (about 1 1/2 pounds)

Instructions

 

• Prepare pound cake mix as package directs; pour into prepared 9-inch round pans. Bake according to package directions. Cool.
• In large bowl, mix sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 cake layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat layers. Refrigerate leftovers.

Course: Dessert