This week I am pulling back the curtain on this post. It is going to be solely authored by me, Rhonda. No “we” or “us” as I narrate this post. I am just going to own it and go for it on my own. Don’t worry, Craig will be back next week. 😉
With that direct candor out of the way, I am excited to share an oldie that has been twisted up a bit — Prosecco Summer Dessert. This dessert has been around for awhile. I am not going to lie. It is close to the perfect dessert for late summer. During these hot, hot days of summer, who wants to turn on the oven to prepare a dessert? Not me! The good news is that with this tasty gem, you don’t have to add any extra heat to your house. In fact, this recipe is so easy that my 16 and 17-year-old sons could make it!
This dessert is a faithful go-to when headed to a potluck or special occasion. In fact, earlier this summer I took this dessert to a gathering that also had Nothin’ Bundt Cakes. Many of us cannot resist choosing those cute, yummy bundtinis when passing through the food line. However, I must profess that at the end of the dinner my serving bowl was EMPTY and there were still some bundt cakes left. How is that for a crowd pleaser?
To make this dessert you need only a few simple ingredients: fresh strawberries, angel food cake (I purchase mine from the store), a box of instant vanilla pudding, a container of cool whip, milk and a mini-bottle of prosecco. You can also add other fresh fruit, such as, blueberries, blackberries or kiwi.
This dessert can and usually is made sans the prosecco. I got the idea for adding prosecco to this recipe when I made Strawberry Prosecco Cake this spring. The cake soaks up the prosecco and adds to the overall yumminess factor.
First, cut the angel food cake into bite size cubes. Slice your strawberries and other fruit. Set aside. Make the package of vanilla pudding according to directions. Blend the container of cool whip into the vanilla pudding.
For this recipe I purchased a small bottle of prosecco. These little bottles come in very handy. As you know I have quite an affinity for Aperol Spritzes, but I don’t want to open a full bottle of prosecco each time. These small bottles are perfect to keep on hand for recipes, such as this.
Place a layer of angel food cake in a large glass serving bowl or trifle bowl. Pour a small amount of prosecco over the layer of cake. Top the cake layer with strawberries and other fruit. Pour a layer of the vanilla pudding mixture over the cake and berries. Continue layering the ingredients for 2-3 layers. Garnish the top with fresh berries. Place in a refrigerator until ready to serve.
If you are viewing this post via email, visit us at www.theblindpig.blog for a complete printable recipe of Prosecco Summer Dessert.
Try out this easy, tasty, fresh recipe. I am sure that it will quickly become one of your hosting secrets!
This week’s post is TBPBlog’s 100th Post! We are celebrating our special post with a continuation of our February series “Roses are Red…”, and a toast of a little bubbly with a delicious rosa twist.
Hello Friends! How was your week? We have been busy around The Blind Pig Headquarters searching and trying out a lot of new recipes to share with you! However, before we move on to something new, we wanted to share a classic cocktail with you that we feel we have actually made a little bit better.
