The Lifespan of a Fly


Sex In A Pan -The Summer Edition
April 20, 2010, 8:39 AM
Filed under: FOOOOOD

First off, I want to apologize for the lack of posts over the weekend. It’s springtime, which means my social calendar fills up pretty quickly, and since I’ve spent the past four months in relative isolation, I take pretty much any offer that comes my way. Last Saturday was the first of summer barbeques at my parents’ house. I love having these outdoor eating events and Mike and I are always at a bit of a loss for deserts to try out. So we invented one and now you, my faithful reader, will be able to impress your friends and family with your culinary genius. This recipe takes approximately 20 minutes.

You will need:

  • Either a trifle dish or something similar. As long as it’s a clear, glass dish with high sides, this desert will look gorgeous before you even try it.
  • 1 cup of fresh blackberries.
  • 1 cup of halved (or quartered, depending on the size) strawberries.
  • 8-10 Lifestyle Brand Lime Coconut Cookies
  • 1/4 cup of butter (or margarine)
  • 1 package of Lemon Jello Pudding
  • 250ml of whipping cream
  • Eggbeater (or whisk)
  • Food Processor (again, you can do this by hand if you don’t have these appliances)
  • 1 tsp sugar
  1. Melt the butter in the microwave.
  2. Put your cookies in the food processor and grind them up on a slow speed. You want them to have a crumbly texture to them.
  3. Add your melted butter to the cookie crumbs and use the food processor to mix them together on a slow speed.
  4. Your cookie crumb and butter mixture shouldn’t be very runny and wet. it should have a sticky consistency to it. If you are unsure, add more cookie crumbs.
  5. Remove the cookie crumb mixture from the food processor and press it firmly against the bottom of your glass dish. This will be your crust so it needs to be packed very tightly.
  6. Place your glass dish in the freezer for 15 minutes.
  7. Prepare your Lemon Jello Pudding mixture. To save time, this should be done while your cookie crust is setting.
  8. Follow the Jello Pudding instructions. The pudding should be allowed to set for about 10 minutes.
  9. Whip your cream with your eggbeaters on a low-medium speed, slowly adding 1 tsp of sugar. (I’m impatient and normally use a high speed, this works equally well).
  10. Allow your whip cream to set in the fridge for about 10 minutes.
  11. Remove the cookie crust from the freezer and the pudding mixture from the refrigerator.
  12. Add your blackberries and strawberries to the pudding mixture and mix it until all the berries are evenly distributed.
  13. Pour the pudding and fruit mixture into the glass dish and distribute it evenly.
  14. Remove your whipped cream from the fridge and evenly distribute it accross the top of the pudding.
  15. Enjoy!

Please be advised that all these measurements are rough estimates, feel free to experiment yourself. When we made this dish last Saturday, we added some lime juice and lime wedges, however, I believe the citric juice made the pudding a little runnier than I would have preferred. I think instead, lime zest either mixed into the pudding or sprinkled on top of the dish would have given it the flavour and elegance we desired. Oh well, next time! Enjoy this dish, it’s fresh and relatively healthy!

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