To us summer spells Entertaining...
When summer rolls around that's what we think about most. We love to dine al fresco and take advantage of the long evenings, sitting around by the pool, or having smore's over the fire pit. The addition of friends and family just takes it up a notch and creates some of our fondest memories.
Sometimes we grill, other times we fix something quick indoors, but we always strive to make dishes that are easy to put together, flavorful, and delicious. This is key to simple entertaining, keeping in mind that it's not about the process of cooking, or how elaborate the dish is, or perfection...it's about the mingling with friends, the conversations, and laughter.
Being stuck in the kitchen all night while everyone else is sitting outside is not my idea of entertaining. Besides, who wants to miss the fun?
So this dessert fits the profile of easy to put together. California has so much fresh produce on hand from local farmers that we always take advantage and tend to make dishes utilizing them. Fresh berries are in abundance right now, and I'm in a strawberry mood!
This dessert is perfect for entertaining...or just for the family. I call it deconstructed because it uses the basic ingredients of a parfait...without the parfait glass. The simple part is that it uses the help of a pre-made angel food cake that's been torn into bite sized pieces. To round it out you have ripe, juicy, plump strawberries and blueberries sitting among some cheesecake flavored pudding. Topped with whipped cream you have one heck of a tasty dessert!
Easy to put together, check! Flavorful, check! Delicious, double check!!
Deconstructed Strawberry Angel Parfait
serves 10-12 (make a many or as little as you like!)
2 pkg (3/4 oz) cheesecake instant pudding
4 cups of milk
1 pre-made angel food cake
1 pint of strawberries, hulled and sliced
1/2 c blueberries
In a large bowl combine the pudding mixes and the milk. Stirring to combine until all pudding granules are dissolved. Place cling wrap directly on pudding to avoid a skin from forming and place in the refrigerator to set.
Tear the angel food cake into medium bite size pieces. Hull and slice the strawberries. To assemble: Place pieces of cake on each plate. Top with about 1/4 c of pudding drizzling over the cake. Scatter about 1/4 cup of strawberries and a few blueberries over the pudding. Add a dollop or two of whipped cream. Serve.