BLUEBERRY FUDGE RECIPES

Name: Blueberry Angel Dessert
Prep time: 10 min
Total time: 10 min
Yield: 12 servings.
Ingredients: 1 package (8 ounces) cream cheese, softened; 1 cup confectioners' sugar; 1 carton (8 ounces) frozen whipped topping, thawed; 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes; 2 cans (21 ounces each) blueberry pie filling

BLUEBERRY ANGEL DESSERT RECIPE: HOW TO MAKE IT

Blueberry Angel Dessert Recipe: How to Make It image

Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas

Provided by Taste of Home

Categories Desserts

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (21 ounces each) blueberry pie filling

Steps:

In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 384 calories, FatContent 10g fat (7g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 223mg sodium, CarbohydrateContent 70g carbohydrate (50g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

WHITE CHRISTMAS FUDGE RECIPE: HOW TO MAKE IT

White Christmas Fudge Recipe: How to Make It image

This smooth, sweet fudge from Paula Truksa of Jewett, Texas is loaded with nuts and chewy fruit and would be just right for holiday gift-giving.

Provided by Taste of Home

Categories Desserts

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield about 2 pounds.

Number Of Ingredients 9

Ingredients

1 teaspoon plus 1/4 cup butter, divided
2-1/2 cups confectioners' sugar
2/3 cup milk
12 ounces white baking chocolate, chopped
1/4 teaspoon almond extract
3/4 cup sliced almonds, toasted
1/4 cup chopped dried apricots
1/4 cup dried cherries
1/4 cup dried cranberries

Steps:

Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. , In a large heavy saucepan, combine the confectioners' sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring. Reduce heat to low; stir in white chocolate. Cook and stir until chocolate is melted. , Remove from the heat; stir in extract. Fold in the almonds, apricots, cherries and cranberries. Immediately spread into prepared pan. Refrigerate for 2 hours or until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

Nutrition Facts : Calories 32 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 8mg sodium, CarbohydrateContent 5g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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BLUEBERRY ANGEL DESSERT RECIPE: HOW TO MAKE IT

Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas
From tasteofhome.com
Reviews 4.9
Total Time 10 minutes
Category Desserts
Calories 384 calories per serving

In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.

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