Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
With the 4th of July only a couple days away, I thought now might be a good time to share with you one of my absolute favorite, simply scrumptious, summer desserts. This is the perfect lovely little pie to take to any Independence Day celebration! In fact, the first time I tasted this was a few summers ago at a 4th of July barbecue!
It’s sweet and cool and light, and the perfect finish to hot summer day full of food and having fun with the people you love. When the fireworks get ready to start, lay out a blanket, cut yourself a slice and top it with whipped cream to enjoy as you look at the lights above.
Recipe is from ‘The Really Good Food Cook Book’, posted on Food.com by Sandra Silver.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: This is best served with homemade whipped cream, but that’s not always a practical addition to a traditionally outdoor gathering. Don’t be ashamed to break out the canned whipped cream to top this off. Nobody’s going to mind!