Recipes February 27, 2023

Dessert Recipes to Make Your Mouth Water!

While we have been experiencing colder weather these last few weeks, spring and warmer temperatures are right around the corner! Warmer temperatures mean new and exciting dessert recipes to make your mouth water! Here are a few of our favorites, enjoy!

Recipe Source:

Kiwi-Strawberry Rooibos Ice Pops


  • 1 ½ cup water
  • 3 bags vanilla rooibos tea*
  • ½ cup apple juice
  • 1 teaspoon honey or agave syrup
  • 1 cup strawberries, sliced
  • ½ cup peeled and sliced kiwifruits


  1. In a small saucepan bring the water to boiling. Remove from heat. Add tea bags; cover and let stand 4 to 6 minutes. Remove bags, squeezing out excess liquid. Stir in apple juice and honey.
  2. Divide strawberries and kiwifruits among ice pop molds; fill with tea mixture. Cover and freeze at least 3 hours or until firm.

*Or use red rooibos tea and add 1/4 tsp. vanilla.


  • To help release frozen pops, dip the molds in warm water for 30 seconds before unmolding.
  • Peach Tea-Raspberry Ice Pops: Prepare as directed, except substitute peach tea for vanilla rooibos tea, white grape juice for apple juice, and 1 1/2 cups raspberries for strawberries and kiwifruits. Per Serving: same as above except 25 calories, 6 g carbohydrate, 2 g fiber, 12% Vitamin C.

Blackberry Icebox Cake


  • 2 cup whipping cream
  • 1 8 ounce cream cheese, softened
  • 1 10 ounce jar blackberry spread
  • 10 ounce fresh blackberries
  • 18 graham cracker rectangles
  • Fresh blackberries, lemon peel twist, and/or mint leaves (optional)


  1. In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.

  2. In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add blackberry spread. Beat on low speed just until combined. Fold in half of whipped cream mixture and fresh blackberries.

  3. Line an 8×8 square pan with foil. Lay 6 graham crackers in the bottom the pan so graham crackers are flat and the bottom of the pan is covered. Spread 1/3 of ice cream mixture on top of graham crackers. Repeat, layering graham crackers and ice cream to create two more layers, spreading each layer evenly. Top with remaining whipped cream. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh blackberries, lemon peel twist, and/or mint. Makes 8 servings.

Strawberry Pretzel Salad


  • 2 cup finely crushed pretzels
  •  cup sugar
  • ¾ cup butter, melted
  • 1 8 ounce package cream cheese, softened
  • 1 cup sugar
  • 1 8 ounce container frozen whipped dessert topping, thawed
  • 2 10 ounce package frozen strawberries in syrup, thawed
  • 2 3 ounce package strawberry-flavored gelatin
  • 2 cup boiling water


  1. Preheat oven to 350 degrees F. In a medium bowl combine crushed pretzels and the 1/3 cup sugar. Add melted butter and stir well to combine. Press onto bottom of a 13x9x2-inch baking pan. Bake in the preheated oven for 10 minutes. Let cool on a wire rack.

  2. In a large bowl beat the cream cheese and 1 cup sugar with an electric mixer on medium speed until well combined. Fold in the whipped dessert topping until combined. Spread over cooled crust.

  3. In another large bowl combine strawberries and syrup, gelatin, and boiling water. Stir for 2 minutes or until gelatin is dissolved. Carefully pour over the cream cheese layer. Cover and refrigerate for 4 hours or until set or up to 24 hours. Makes 24 servings.