Summertime is picnic time! I love having easy to make and easy to eat treats that both kids and adults love whenever I go to the beach or to the park. All of the ingredients in this recipe can be carried in air-tight containers and then assembled later in disposable cups. Perfect for picnics!

1 box (3.4 ounces) Jell-O instant lemon pudding
4 slices pound cake
2 cups whipped cream
1 cup fresh blueberries
1 cup fresh strawberries, sliced

Make pudding according to directions on box.

Break each pound cake slice into pieces and divide half among 4 tall cups. Add a layer of pudding, a layer of berries and a layer of whipped cream. Repeat, ending with whipped cream and topping with a few blueberries.

Yields 4 servings.

I’m still on this smooth/creamy texture kick. Apparently the soup and mousse I made were just so good, my brain wanted more. I made this on a whim last night because I couldn’t sleep without giving in to my cravings. (and sweet tooth)

3 egg yolks
2 teaspoons vanilla
1/4 teaspoon salt
4 teaspoons cornstarch
4 cups heavy cream
1/3 cup sugar
6 ounces semi-sweet chocolate, chopped
1 king size Snickers bar, chopped

In a large bowl, beat the egg yolks. Stir in the vanilla, salt and cornstarch. Set aside.

In a medium saucepan, cook 2 cups of the heavy cream and chocolate over low heat, stirring constantly, until chocolate is melted. Gradually whisk about a cup of the chocolate mixture into the egg mixture. Pour back into saucepan and continue to cook over medium-high heat until pudding comes to a boil. Reduce heat and let simmer, whisking constantly until pudding becomes thick, about 3 minutes. Pour pudding into a bowl and cover with plastic wrap. Chill until set.

In a medium bowl, beat the remaining 2 cups of heavy cream and sugar together with an electric mixer until soft peaks form. Set aside.

In a medium bowl, gently fold together 1 cup of the whipped cream and 1 1/2 cups of the pudding. Set aside.

Using a trifle dish or similar, place a few pieces of the Snickers bar on the bottom. Add the chocolate pudding. Add another layer of Snickers, then top with the chocolate/whipped cream mixture. End with the remaining whipped cream and Snicker pieces.

Yields about 4 servings.

Peach-Ginger Crisp:
2/3 cup brown sugar, packed
3 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 peaches, peeled and sliced
1/3 cup candied ginger, minced
1/4 cup apple cider
1 teaspoon vanilla
1 teaspoon rum extract

Topping:
1/2 cup flour
1/2 cup quick cooking oats
1/2 cup butter, chilled
1/2 cup brown sugar, packed
1/2 cup pecans, chopped

Honey Whipped Cream:
1 cup heavy whipping cream
1/4 cup honey

Preheat oven to 350 degrees. Grease an 8-inch square baking dish.

Peach-Ginger Crisp:
In a large bowl, combine the brown sugar, flour, cinnamon and nutmeg. Add the peaches, ginger, apple cider, vanilla and rum extracts. Stir, making sure fruit is evenly coated with sugar mixture. Pour into prepared baking dish.

Topping:
Using a food processor, pulse together all ingredients until fine & crumbly. Sprinkle evenly over fruit mixture.

Bake 40-45 minutes or until topping is golden brown.

Whipped Cream:
Using an electric mixer, whip together heavy cream and honey until soft peaks form.

Strawberries have been my favorite food since childhood. They are sweet & juicy bundles of deliciousness that make the perfect dessert: strawberry shortcake.

Strawberry Filling:
4 cups strawberries, hulled and sliced
1/4 cup sugar
1/2 tablespoon lemon juice

Shortcakes:
2 1/3 cups Bisquick
1/2 cup half and half
3 tablespoons sugar
3 tablespoons butter, melted

Whipped Cream:
3/4 cups heavy cream
1/2 cup sugar
1/2 teaspoon vanilla

Preheat oven to 425 degrees.

Strawberry Filling:
In a large bowl, mix together the strawberries, lemon juice and 1/4 cup sugar. Lightly mash the strawberry mixture with a fork until juicy. Cover and place in fridge.

Shortcakes:
In a medium bowl, combine the Bisquick, half and half, 3 tablespoons sugar and butter until soft dough forms. Drop 6 spoonfuls of the dough onto an ungreased cookie sheet.

Bake for 10-12 minutes or until golden.

Whipped Cream:
In a medium bowl, beat the heavy cream, sugar and vanilla together until soft peaks form.

To Assemble:
Take a shortcake and slice it in half. Add a layer of strawberries, then a layer of whipped cream. Top with other half of shortcake, another layer of strawberries and end with a dollop of whipped cream.

Yields 6 servings.