Summery Lemon Blueberry Dessert @DonnaFaz #Recipes #Food

There’s nothing more refreshing as a summer dessert than the combination of lemon and blueberry. This dessert is so easy, you won’t believe it. It’s so delicious, your family and friends will ask you to make it, again and again.

I used a 7 inch by 11 inch clear glass dish in which to assemble my dessert because the graham crackers fit very nicely in the bottom. If you don’t have a dish this size, simply use whatever you have, snapping the graham crackers into pieces that will fit into the bottom for the “crust.”

Summery Lemon Blueberry Dessert

2 boxes (2.9 oz) lemon “cook and serve” pudding

2/3 cup sugar

4 egg yolks

2 teaspoons grated lemon peel (optional)

4 cups water (divided)

1 (8 oz) tub Cool Whip, thawed

10 graham crackers

1 pint fresh blueberries, rinsed and dried

1.    In a saucepan, stir together the dry lemon pudding mix, sugar, egg yolks, lemon peel, and 1/2 cup water until smooth. Make sure all of the pudding mix is well-incorporated. Add the additional 3 1/2 cups water and stir to combine. Cook over medium heat, stirring constantly, until pudding comes to a boil and thickens. Set aside to cool.

2.    Add Cool Whip to the cooled pudding mixture and stir until thoroughly combined.

3.    Assemble your dessert: Line the bottom of a 7 inch x 11 inch oblong dish with 4 graham crackers. Top with half of the pudding, smoothing into an even layer. Top pudding with half of the blueberries. Add 4 more graham crackers, pressing down a bit so the crackers are in contact with the pudding. Layer on the remaining pudding and spread into an even layer. Top with remaining blueberries. Place remaining 2 graham crackers into a plastic baggie and crush into crumbs. Sprinkle crumbs evenly over the top of the pudding.

4.    Cover with plastic wrap and refrigerate for at least 2 hours to give the “crust” time to soften.

5.    To serve, cut chilled dessert into squares. Serves 8.

Fun Ideas!

Spaghetti Book Club is a place where kids can review books. What a great idea!

Need to put a little fun in your life? Try a visit to 101 Ideas for a Fun Date. Your significant other will thank you!

How about some Fun Food Facts? (Peanuts are used in dynamite manufacturing? Really???)

That's enough fun for one day!

It's time for some food!

Food is an important part of my life. Food feeds me! (Okay, not such a profound thought; sue me.)

I eat for all the wrong reasons, and I know this. Yes, I do eat when I’m hungry; however, there’s rarely a minute that passes when I don’t wonder if there’s anything good in the fridge. (Since I’m the one who does 99% of the shopping and cooking in my house, I already know what’s in there. Does that stop me from wondering? No.) I eat when I’m upset, lonely, happy, tired, excited…you get the idea. Who can argue with the fact that food is yummy?

I want to share a recipe for a deliciously moist chocolate cake. It’s a super easy recipe and I get raves whenever I serve it. It’s not a secret recipe, either. I heard about this cake somewhere from someone (the messenger isn’t all that important, right?) and I searched google to find out how to make it. I did a bit of fiddling and am happy to pass on the end result:

Deliciously Moist Chocolate Cake ← (I just made up this title because ‘low-fat’ is off-putting)

1 box chocolate cake mix (the darker, the better. See ‘fudge’ on the box? You’re good to go.)

2 large eggs

1 1-lb can of plain pumpkin (NOT pie filling)

¾ can water (yes, CAN...fill the empty pumpkin can 3/4 full of water)

Preheat oven to 350° Mix all ingredients until fully incorporated (don’t over mix). Spray a 9” x 13” pan with cooking spray and then spread the cake batter evenly in the pan. Bake for approximately 35 minutes or until cake tester (in my house that’s a toothpick) comes out clean. Slather with frosting of your choice (I’ve used fudge, milk chocolate, butter, cream cheese, and vanilla frostings…not all at same time, of course). Enjoy!