I am pleased to present our 7th fan post today from Tricia in Pennsylvania. Tricia is sharing a favorite dessert recipe with us.
Hi! My name is Tricia. I am an on-the-go, stay-at-home mom to a busy 3 1/2-year-old little boy and a wife to my best friend and wonderful husband of 7 1/2 years. I enjoy cooking, reading,crafts and spending time with my family.
I am blessed to have two wonderful cooks as my inspiration: my mom and my grandmother. I have many wonderful memories of cooking with both of them. I love to collect recipes but admit my favorites are and always will be my family recipes. When I was growing up it was important to my mom that we ate dinner together, as a family, every night. We all had busy schedules but my mom would see to it that we all ate together. It was a daily time that our family could connect and share with each other what was going on at school, work, etc. I remember those dinner conversations fondly and have carried that tradition on to my own family.
Growing up we very rarely ate out. I’m sure part of the reason was I was raised in a very small town and the nearest restaurant was 25 miles away! Cooking at home is just what we did and I thought everyone did. I now know that is not the case when we attempt to go out to eat on a Friday evening! Today, my family and I very rarely eat out. I do enjoy the occasional break (who doesn’t, right?!) but I truly find that anything we get to eat out we can make at home and have it taste just as good, if not better!
Most of our recipes are everyday recipes that you can make, enjoy with your family, and not spend all day in the kitchen. The recipe I am sharing with you is one that my mom used to take to church dinners. It is a no bake dessert with only a few simple ingredients. My kind of cooking! Enjoy!
Blueberry Angel Dessert1 package (8 ounces) cream cheese, softened 1 cup confectioners’ sugar 1 carton (8 ounces) frozen whipped topping, thawed 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes 2 cans (21 ounces each) blueberry pie filling In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13-in. x 9-in. dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. Yield: 12-15 servings. Thank you so much Tricia for bringing this great recipe to us today! You can leave Tricia a comment either here, on the blog or on Facebook. Check out all fan posts and recipes here. Find out how you can submit a fan post here. Note: Tricia told me that the photo in this post is not hers and I forgot to mention it on the post.