Keep The Party Going Part Two

Mini S'more Pies
Cook's notes: Kids and adults will love this quintessential summertime dessert. And it's only made with 3 ingredients: mini-graham cracker crusts, Hersheys' chocolate bars and marshmallows. 





This dessert merits attention for your summer entertaining. Here is why the recipe works.

1. It's easy to put together with only three ingredients;Hershey candy bars, graham cracker shells and marshmallows.
2. It's a summer crowd pleaser and good alternative to a having a campfire.
3. It's not messy as you eat from the foil container.
4. And it has the same great taste as a campfire S'more

Directions:

• Preheat oven to 375 and bake graham cracker pie shells for 4 minutes.
• While shells are still warm and on cookie sheet place, 4 pieces of chocolate in each shell. Let chocolate set a few minutes to melt.
• Adjust rack one level above middle rack and set oven to broil.
• Place 3 regular size marshmallows on top of chocolate. I only had mini-marshmallows and they worked just fine. Put a handful in each shell.
• Brown marshmallows on broil-about 1 minute 
• In microwave melt one whole chocolate bar, stir to blend and drizzle over top of broiled marshmallows.

I had sprinkles and sticks left over from cake pops recipes and this one went together in less than five minutes! Make sure the the ice cream sandwiches are slightly softened so sprinkles adhere better. I wrapped them in wax paper and placed back in freezer until I was ready to serve them. 

Mixed Berries Trifle

Cook’s notes: Use a glass stemmed compote to showcase the dessert. Make the custard the day before and refrigerate. Assemble the trifle the day it will be served.
Ingredients:

• 1 small pint of raspberries and blueberries 
• 1 quart sliced strawberries 
• optional adding in 1 cup of blackberries 
• 2 tsp. orange-flavored liqueur 
• 1 large prepared angel food cake torn in chunks 

Custard 

• 6 large egg yolks 
• ¾ cup sugar 
• ¼ cup flour 
• 2 cups half and half 
• 1 cup of whip cream-whipped 
• ½ tsp. vanilla 
• 2 TB. Amaretto or 1 tsp. almond extract 

Directions: 

• Whisk yolks in a saucepan, add in sugar and flour and blend well. 
• Bring half and half to a simmer in another saucepan and then add to yolk mixture. 
• On low heat use a whisk as mixture thickens cook about 1-2 minutes do not let boil or mixture will curdle. 
• Remove from heat and stir in vanilla, almond extract or Amaretto. 
• Run mixture through the blender to make sure it is a smooth consistency. 
• Place in a bowl to cool, fold in whip cream that has been whipped, cover custard with plastic wrap and refrigerate. Assemble early in day before serving: 
• Rinse fruit and pat dry on paper towels.
• Add all fruits in a bowl and drizzle with Grand Marnier. 
• Divide torn cake into thirds as well as fruit and custard. 
• Bottom layer of serving glass with 1/3 cake pieces, 1/3 of the custard and 1/3 of the mixed fruit. 
• Repeat two more times, cover with plastic wrap and refrigerate until serving.