From here on out, Saturdays will officially be the day that I share a "sweet treat of the week". So all you dessert lovers, mark it on your calendars--Saturday is now even sweeter!
Today, I am sharing a new favorite recipe that James found on the Sweet Sensations blog. Check it out for some extra inspiration. This recipe is a real keeper--it's simple, quick and delicious--making it the perfect frozen summer dessert!
Piña Colada Freeze
from Kraft Foods Food & Family (Summer 2010), kraftfoods.com
1 cup finely crushed pretzels
1/4 cup (1/2 stick) butter (melted)
1 pkg. (8 oz) Philadelphia Cream Cheese (softened)
2/3 cup sugar
2 cups thawed Cool Whip Whipped Topping (divided)
1 can (8 oz) Dole Crushed Pineapple in juice
1/4 cup toasted Baker's Angel Flake Coconut
1. Mix pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use. .
2. Beat cream cheese, sugar, pineapple and toasted coconut until well blended. Whisk in 1 1/2 cups Cool Whip; spoon over crust.
3. Freeze 4 hours. Use plastic wrap to remove dessert from pan. Top with remaining cool whip.
Enjoy! (And remember to check out Sweet Sensations for some more sweet ideas!)
Preview for next week's sweet treat of the week--my FAVORITE chocolate chip cookie recipe! So be sure you have your baking staples and chocolate chips on hand!
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