It’s funny how we associate different foods or flavors with a season or event. For me, summer is a uniquely “lemon” season. It isn’t that I don’t love lemons all the other times of the year. It’s just that the fresh, bright flavor of citrus, and specifically lemons, tastes like summer to me. Lemons are perfectly paired with blueberries in a myriad of summertime recipes and my most favorite are usually ones that don’t require heating up the kitchen to prepare them.
This recipe is an ever-so-slight variation of a recipe sent to me, on a gorgeous recipe card, by the good people at Lucky Leaf. Lucky Leaf makes pie fillings, apple juice, apple sauce and canned apple slices. They are part of the same parent company as Musselman’s and I was introduced to them almost exactly one year ago. Delicious Lucky Leaf pie fillings have become a staple in my pantry, because of the quality. They’re loaded with fruit, unlike other brands who are heavy on the syrup, but stingy with the main ingredient. We have many fruit pie filling favorites from Lucky Leaf, but until this recipe, I had never tried their cream pie fillings. I won’t be making THAT oversight, again. We found it to be as flavorful and rich as the fruit fillings we already love. In my area, I find Lucky Leaf products at Hy-Vee. You can visit the Lucky Leaf website and use the store locator to find a market that carries them, near you.
You won’t need to heat up the house to make this tasty dessert, and all who taste your handiwork will sing your praises. Be humble and use your power for good! I think this recipe could easily be dressed up for your Fourth of July celebration, too, by simply adding layers of raspberries with the blueberries. Lemon is a great complement to both types of berries and the colors would be gorgeous on your holiday serving table! Enjoy!
- 1 (10-12 oz) pound cake, cut into bite-sized cubes
- 4 cups fresh blueberries, washed and stemmed
- 1 pkg graham crackers (9 crackers)
- ½ cup brown sugar
- 1 cup sliced almonds
- ½ cup butter, melted
- 3 (8 oz) blocks cream cheese, softened
- ¾ cup sugar
- 1½ cups Cool Whip or homemade whipped cream
- 1 (21 oz) can Lucky Leaf Lemon Pie Filling
- Cut the pound cake into bite-sized cubes and set aside. (You can certainly bake your own pound cake, but the appeal of this recipe, for me is how quick it is to put together and the fact that I don't heat up my kitchen making it. So, I purchased a fresh pound cake from the Walmart Bakery. You could certainly purchase a frozen pound cake, as well.)
- Melt the butter in a microwave safe dish.
- Place the graham crackers, almonds, and brown sugar in a gallon zip-top bag. Remove as much air as possible from the bag and zip it shut. With a rolling pin or mallet, crush the crackers and almonds, until the crackers have become fine crumbs.
- Give the bag a couple of shakes to make sure all the ingredients are incorporated.
- Pour the melted butter into the bag, and again, zip it shut. Shake the bag to be sure all the crumbs are evenly coated and incorporated with the butter.
- When your streusel topping is well mixed, set it aside.
- Use an electric mixer to whip the softened cream cheese and sugar, until they are light and fluffy.
- By hand, gently fold the whipped cream and pie filling into the cream cheese mixture.
- When the lemon cheesecake filling is thoroughly combined, set it aside.
- It's time to assemble your trifle. Whether you make individual servings or layer it into a trifle bowl, the layers will be the same.
- Begin by covering the bottom of your container with a thin layer of streusel topping.
- Next add a layer of blueberries.
- Cover the berries with a thick layer of the lemon cheesecake filling.
- Add a layer of pound cake cubes.
- Repeat all the layers, again. I actually repeated twice and then finished off with another dollop of the lemon cheesecake filling. I filled four pint-sized mason jars and had enough ingredients to also layer a one quart mixing bowl, too.
- Garnish with slices of lemon and fresh berries.
- Chill until ready to serve.
GIVEAWAY: Lucky Leaf is sponsoring a DELISH giveaway for a lucky Busy-at-Home reader. The winner of the drawing will receive a can of Lucky Leaf Lemon Pie Filling, a one pint canning jar with lid and ribbon, plus a gorgeous recipe card with the Lucky Leaf version of the recipe I shared, above.
Mandatory Entry: Leave a comment, below, telling me your favorite summertime flavors. What are the foods that tantalize your taste buds and just scream warm weather to you? Do you make lots of cold main dishes and desserts or do you fire up the grill to keep the heat outside? When you’ve completed your comment, be sure to register it on the Rafflecopter form, below. Good luck!
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