White Chocolate and Lime Mousse Cake

This is so good and light . . . a refreshing cloud in your mouth.  My birthday cake this year.

CRUST

• 2 cups ground gingersnap cookies (about 38 cookies)
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

Combine cookie crumbs and sugar in food processor.  Add butter, and pulse until moist clumps form.  Press mixture into bottom and 1 inch up sides of a 10-inch springform pan.

FILLING

• 1/2 cup lime juice (about 4 limes)
• 1 (1/4-oz.) envelope unflavored gelatin
• 1/2 cup heavy cream
• 9 oz. white chocolate, chopped
• 1 (8-oz.) pkg. cream cheese, softened
• 2 (8-oz.) pkgs. reduced-fat cream cheese, softened
• 1 cup sugar
• 3 tablespoons lime zest
• 2 cups heavy cream, chilled and whipped

Place lime juice in a glass bowl.  Sprinkle gelatin over top to soften.  Bring 1/2 cup cream to a simmer in a heavy medium-size saucepan.  Remove from heat, and add white chocolate.  Stir until melted and smooth.  Stir in gelatin mixture.  Cool slightly.

In a large bowl, beat all 3 cream cheeses, sugar, and lime zest with an electric mixer until blended.  Slowly beat in white chocolate mixture.  Fold in whipped cream.  Pour filling over crust in pan.  Cover, and refrigerate overnight or up to 2 days.  Release sides of pan from cake. Transfer to a cake platter, and serve.  Yields 12 – 14 servings.

“The One who saved us is the One who keeps us.”

Chocolate Vanilla Swirl Cheesecake

My friend, Sandy, made this for bridge the other day and all I can say is “Yum”!!

• 20 chocolate sandwich cookies, crushed (about 2 cups)
• 3 tablespoons butter, melted
• 4 pkg. (8-oz. each) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup sour cream
• 4 eggs
• 6 squares semi-sweet baking chocolate, melted & cooled

Preheat oven to 325 degrees.  Line a 9 x 13 baking pan with foil, with ends of foil extending over sides of pan.  Mix cookie crumbs and butter; press firmly onto bottom of prepared pan.  Bake 10 minutes.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Add sour cream; mix well.  Add eggs, one at a time, beating on low speed after each addition just until blended.  Remove 1 cup of the batter; set aside.  Stir melted chocolate into remaining batter in large bowl; pour over crust.  Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirling effect.

Bake 40 minutes or until center is almost set.   Cool.  Refrigerate at least 4 hours or overnight.  Use foil handles to lift cheesecake from the pan before cutting to serve.  Store any leftover cheesecake in refrigerator.

Makes 16 servings.

“There’s joy in the journey as we walk alongside each other.”

Strawberry Pretzel Salad / Dessert

All I can say is “YUM”!!

• 2 cups crushed pretzels (8 oz.)
• 3 tablespoons sugar
• 3/4 cup butter, melted

Mix and place in a 9 x 13-inch baking dish.  Press lightly into pan.  Bake at 350 degrees for 10 minutes,  let cool.

• 1 (8-oz. pkg.) cream cheese
• 1 cup sugar
• 1 (8-oz.) tub whipped topping
• 2 cups boiling water
• 2 (3-oz.) pkg. strawberry jello
• 2 pkg. (16-oz. each) frozen sweetened strawberries, thawed

Cream together cream cheese and sugar.  Add whipped topping and mix well.  Spread over pretzel mixture and place in refrigerator until cold.

In a medium bowl, mix boiling water with strawberry jello; stir until dissolved.  Add frozen strawberries; put jello mixture in refrigerator or freezer until it begins to thicken, then pour over cream cheese mixture.  Refrigerate.

Serves 12 to 15.

“The only way to see life clearly is to focus on Christ.”

Dessert In A Jar

This is just a fun dessert to make and serve.  Take it with a casserole to a friend in need.

• 1 1/2 cups milk
• 1 (3.4-oz.) pkg. instant cheesecake pudding mix
• 1 (8-oz.) carton frozen whipped topping, thawed
• 4 large apples, chopped (about 6 cups)
• 4 (2.07-oz. each) Snickers candy bars, cut into 1/2-inch pieces

In large bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft set.  Fold in whipped topping.  Fold in apples and candy bars.  Refrigerate.  Serve in parfait glasses or put into Mason jars with lids.

Makes 12 servings.

“When you think of all that’s good, give thanks to God.”

Pumpkin Cheesecake Shooters

This is a quick and easy dessert to make, but I am warning you, it is very rich!  I don’t have shooter glasses so my glasses are a bit big.  Although, you may serve them in parfait glasses, if you want, for a larger dessert.

For the ready-to-eat cheesecake filling, I used Jello brand cheesecake mix.  I put it in a pie plate without the crust (use for another time) and refrigerated it.  It is the perfect amount for this recipe.

• 2 cups canned pumpkin pie mix
• 2 cups vanilla ice cream
• 2 cups ready-to-eat cheesecake filling (Jell-O Brand)
• 1/2 cup milk
• 2 teaspoons pumpkin pie spice, plus more for garnish
• Whipped topping

Place pumpkin pie mix, ice cream, cheesecake filling, milk and pumpkin pie spice in a blender.  Blend until well-conbined and smooth.  Garnish with whipped topping and pumpkin pie spice, or cinnamon, if desired.

Make 24 (2-ounce) shooters or if you prefer larger, 8 (6-ounce) desserts.

“You need not be afraid of where you’re going when you know God’s going with you.”