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Show f - SERVE UP A COOL TREAT , ,,. j ..- VV v. .r l ' . , j 4 ' . " f ' i I V v , i j fV tev J-: 'v & I I BUI ill 0 Nothing can cool off a warm summer evening like a dessert served chilled from the refrigerator. Here are two delicious ideas that are sure to please. For a heavenly treat, try Custard Macaroon Dessert. Moist coconut is baked into the cake. A smooth pudding pud-ding is spread on top and then crowned with a rich chocolate, whipped cream frosting. Pie lovers will find Citrus Sunburst Pie tastes as refreshing re-freshing as its name sounds. It combines a crunchy nut-and-coconut pie crust with a light as a cloud fruit-flavored filling of whipped gelatin and yogurt. Developed in the Betty Crocker Kitchens, both desserts des-serts can be made quickly on even the busiest summer day. They start with dessert mixes which cut preparation time. CUSTARD MACAROON DESSERT 1 package Betty Crocker Boston cream pie mix 12 cup whipping cream 12 cup flaked coconut 1 egg ," 2 tablespoons shortening 1 tablespoon water Prepare Filling Mix as directed di-rected on packet. Mix whipping whip-ping cream and Glaze Mix in - small bowl; refrigerate 1 hour. Heat oven to 350. Grease square pan, 9x9x2 inches. Mix Cake Mix (dry), coconut, coco-nut, egg, shortening and water. Spread in pan. Bake until light brown, 15 to 20 minutes. Cool about 20 minutes. Spread filling over baked layer. Beat whipping cream mixture until stiff. Spread evenly over filling. Refrigerate until chilled, at least 1 hour. 9 servings. High Altitude Directions (3500 to 6500 feet): Heat oven to 375. CITRUS SUNBURST PIE 1 package Betty Crocker pie 1 can (11 ounces) mandarin crust mix or sticks orange segments, drained 14 cup finely chopped nuts (reserve syrup) 14 cup flaked coconut 1 carton (6 or 8 ounces) 1 cup boiling water pineapple yogurt 1 package (3 ounces) lemon-flavored gelatin Prepare Baked Pie Shell, 9x1 14 inches, as directed on package except add nuts and coconut with the water; cool. Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in reserved orange syrup. Refrigerate Re-frigerate until slightly thickened, about 45 minutes. Beat gelatin mixture on high speed, scraping bowl occasionally, oc-casionally, until thick and fluffy, 3 to 5 minutes. Cut up enough of the mandarin orange segments to measure 12 cup. Fold cut-up orange segments and yogurt into gelatin mixture. Refrigerate until mixture mounds slightly when dropped from spoon, about 15 minutes. Mound into pie shell; refrigerate until firm, 3 to 4 hours. Garnish with remaining re-maining orange segments and, if desired, toasted coconut. Refrigerate any remaining pie. |