WATERMELON CAKE RECIPE

  • 1 large seedless watermelon
  • 2 cups thawed, Cool Whip topping or whipped Whipping Cream
  • 2 tsp. vanilla or your favourite liqueur
  • 1 cup toasted coconut

HOW TO ASSEMBLE

Remove the top and bottom from the watermelon and remove the rind from the remaining middle section. You can cut it to resemble an angel food cake.

Before I ice the watermelon with the Cool Whip, I set the watermelon in a dish lined with paper towels and wrap it in more paper towels for a couple of hours to absorb the excess juice. This helps the Cool Whip to adhere better. Top with toasted coconut. Decorate with fresh fruit if desired. Serve or store in the fridge until ready to serve.

CANADIAN FLAG CAKE

INGREDIENTS:

  • 1 pkg. (454g) prepared pound cake
  • 2 cups boiling water
  • 2 pkg. (85 g each) strawberry jelly powder
  • 3 cups ice cubes
  • 3 cups fresh strawberries, divided
  • 2 cups thawed, Cool Whip topping
  • ½ cup Orange with Brandy Liqueur

METHOD:

  1. Cover the bottom of a 9x13 dish with cake slices, Brush cake slices with liqueur, set aside
  2. Add boiling water to jelly powders in large bowl, stir two minutes or until completely dissolved. Add ice cubes, stir 3-5 minutes, or until ice is melted. Remove any unmelted ice. Stir in 1 cup sliced strawberries, and pour over the cake. Refrigerate 15 minutes. Cover with Cool Whip.
  3. Refrigerate 4 hours or until jelly is firm. Arrange remaining berries over dessert to resemble the Canadian Flag.
  4. You can use whipping cream if you desire, but 4 members of our family are on Insulin, so we tend to go for the ingredients that have less sugar, fat and calories.
  5. I have also made this using a lemon pudding, beating it with one cup of milk until thick and adding it to the Cool Whip. Don’t forget to add some liqueur for flavoring, such as Orange with Brandy liqueur.

HOW TO DECORATE DESSERT:

Using a toothpick, trace a maple leaf design pattern on top off the dessert. Place a strawberry slice on each leaf point, then fill in the leaf with remaining strawberries.

EASY OREO POPS

INGREDIENTS:

  • 1 pkg Double Stuff Oreos
  • 24 ozs. White Chocolate
  • 24 Lollipop Sticks Confetti Sprinkles

DIRECTIONS:

  1. Carefully twist apart all of the Oreo Cookies
  2. Using one of the Lollipop sticks, make an indentation in the white filling of each cookie.
  3. Melt the white chocolate in a bowl over hot water, stirring until completely melted and smooth.
  4. Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
  5. Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so) cementing the cookie back together with a stick inside.
  6. Holding the stick, lower the entire Oreo into the bowl of melted white chocolate, spooning it over the top and sides to cover it completely.
  7. Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment to harden.
  8. Top with sprinkles immediately, before the chocolate hardens.
  9. Enjoy