Betty's Cherry Pie Fruit Pizza
Betty demonstrates how to make Cherry Pie Fruit Pizza. A chocolate chip cookie crust is layered with a sweetened cream cheese sauce, cherry pie filling, crushed pineapple, bananas, kiwi fruit, and mandarin oranges. It makes a lovely dessert, and it is a great compromise between a sugary, fatty dessert as opposed to one that has some nice, colorful fruits in addition to the sweet crust.
Cherry Pie Fruit Pizza
1 roll chocolate chip cookie dough, softened (You may use a roll of sugar cookie dough or homemade cookie dough.)
8-oz. package cream cheese, softened to room temperature
½ cup sugar
1 teaspoon vanilla extract
1 can cherry pie filling (You may use strawberry pie filling.)
8 ½-oz. can crushed pineapple, drained
2 or 3 bananas, sliced
3 or 4 kiwi fruit, peeled and sliced into half-slices
1 small can mandarin oranges, drained
cooking oil spray
Spray bottom of a pizza-sized pan with cooking oil spray. Place softened cookie dough in pan, and press it into an even circle. Bake, according to cookie package directions. Cool. Cream together 8-oz. cream cheese, ½ cup sugar, and 1 teaspoon vanilla extract. Smooth on top of cooled cookie dough. Top with cherry pie filling, being careful not to add so much of the liquid part that it would seep down into the crust and make it soft. Next, spread drained, crushed pineapple over the top of the cherry pie filling. Evenly place slices from 2 or 3 bananas on top of the crushed pineapple. Now, place half-slices from 3 or 4 kiwi fruit over the top of the bananas. Finally, place small can of drained mandarin orange sections on top of the kiwi fruit. Cover with plastic wrap and store in the refrigerator until ready to serve. My family loves this dessert! My sister, Barbara, makes it for us when we have a family gathering. I hope you like it! --Betty
Please subscribe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
Roku:
Chocolate Cherry Thumb Print Cookies - Recipe by Laura Vitale - Laura in the Kitchen Ep 165
To get this complete recipe with instructions and measurements, check out my website:
Official Facebook Page:
Twitter: @Lauraskitchen
CHOCOLATE CHERRY DESSERT (NO BAKE)
#chocolate #cherry #dessert #nobake #food #recipe #shorts
CREAM
250 gr mascarpone
200 gr cream cheese
24 gr cream stiffener (3 sachets)
50 gr granulated sugar
8 gr vanilla sugar (1 sachet)
500 ml whipping cream
FILLING
cocoa tea biscuits
milk
430 gr cherry pie filling
TOPPING
100 ml whipping cream
100 gr dark chocolate
Combine the mascarpone with the cream cheese, cream stiffener, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until it forms a uniform mixture. Gradually add the whipping cream and mix until stiff.
Take a cocoa tea biscuit and dip it in the milk and put it in a springform pan. Repeat this step.
Spoon some of the cream on top of the cocoa tea biscuits and spread it evenly. Distribute the cherry pie filling over it. Dip the cocoa tea biscuit in milk again and place it on top of the cherry pie filling.
Spoon the cream on top and spread it evenly. Add another layer of cocoa tea biscuits and cover it with another layer of cream. Spread this evenly.
Heat the whipping cream until it's about to boil. Add the pieces of dark chocolate. Let it sit for 1 minute. Mix until it forms a smooth mixture.
Evenly distribute the dark chocolate ganache over the cherry dessert. Cover it and refrigerate to set, preferably overnight.
Cut the cherry dessert into pieces.
Garnish with a dollop of cream, chopped chocolate, and a few cherries.
Tips:
I used a 28x18 cm springform pan.
Adjust sugar to taste.
You can use other pie fillings.
Garnish the dessert as desired.
Replace dark chocolate with white or milk chocolate.
How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
⭐️PRODUCTS IN THIS VIDEO (affiliate):
►Cork Trivet Heat Pad:
►13 cup Food Processor:
►Cooling Rack:
►White Spatula:
►Oven Mittens:
►Non-stick Springform Pan:
►Tea Kettle:
► Glass Mixing Bowls:
►Clear Measuring Cups:
► 6 Quart Stand Mixer:
►Heavy-Duty Aluminum Foil:
►Rectangular Roaster:
►White Cake Stand:
ALWAYS IN MY KITCHEN (affiliate):
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #cheesecake #dessert
Cherry Chip Cream Cheese Cake Mix Cookies - with yoyomax12
Matcha chip cookies recipe:
1/2 cup butter (forgot to mention this in my voice over, I added it as an annotation, sorry about that).
8 oz cream cheese (at room temperature)
1 egg
1 package cake mix (yellow or white)
1 tsp vanilla
1/8 cup to 1/4 cup of milk or water (just enough to make a nice smooth batter that isn't dry looking)
1 batch cherry chips (see below) about 1 1/3 cups. You can use more if you'd like.
Combine all ingredients except for milk and cherry chips.
Blend well with an electric mixer until crumbly and then add milk until dough is sticky and holds together (I used just about an 1/8 of a cup)
Stir in chocolate chips with a spoon.
Drop by tbsp on ungreased cookie sheets.
Slightly flatten cookies before baking.
bake at 350 for 10-12 minutes.
Color should only change very slightly golden on the bottom, easy to over bake.
Allow to cool on cookie sheet for a few minutes and then transfer to wire rack to cool completely.
Store in a sealed container.
Cherry Chips:
8 oz (1 1/3 cups) white chocolate chips
1 pack cherry kool Aid
Melt white chocolate in the microwave or on the stove in a double boiler. Stir in kool aid and pipe out onto cookie sheet covered with a silicone mat or aluminum foil.
Let them chill in the refrigerator until set.
INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
Contact me here:
Facebook
Pinterest
Google Plus:
google.com/+yoyomax12
Twitter:
Instagram:
I LOVE comments and I read each and every one of them.
I try very hard to answer questions when I can, but there is an excellent chance your question has been answered in the description box or in the comments, so please take a look.
My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in real life. She is a lovely person and a great friend. Please check her out :)
How to Make Valerie’s Cherry Cheesecake Pizza Pie | Valerie's Home Cooking | Food Network
Valerie's cheesecake dessert features the brightness of lemon and cherry and will warm your heart ❤️
Subscribe ►
Get the recipe ►
Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cherry Cheesecake Pizza Pie
Recipe courtesy of Valerie's Home Cooking
Total: 5 hr 35 min
Active: 1 hr 20 min
Yield: 8 to 10 servings
Level: Easy
Ingredients
Ingredients
Pie Dough:
1 1/3 cups all-purpose flour, plus more for dusting
1 cup almond flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 1/2 sticks cold unsalted butter, diced, plus more for the pan
4 tablespoons ice water, plus more if needed
Cheesecake Filling:
16 ounces cream cheese, softened at room temperature
2/3 cup granulated sugar
2 large eggs, lightly beaten
1/2 large lemon, zested and juiced
Cherry Compote:
2 pounds pitted fresh or thawed frozen cherries, with juices
1/4 cup granulated sugar
1 vanilla bean, split
1/2 medium lemon, zested and juiced
Whipped Cream:
1 cup heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon lemon zest
1/2 cup sliced almonds
Directions
Special equipment: a 12-by-1-inch pizza or tart pan with a removable bottom
For the pie dough: Into the bowl of a food processor, add the all-purpose flour, almond flour, granulated sugar, cinnamon and salt. Pulse to combine. Add the butter and pulse until the dough becomes crumbly. Add the ice water 1 tablespoon at a time and pulse after each addition until the dough holds together but isn't wet. (Add additional tablespoons of water as needed.) Turn the dough out onto a floured work surface and form into a disk. Wrap in plastic and refrigerate for 30 minutes.
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 12-by-1-inch pizza or tart pan with a removable bottom.
Remove the dough from the refrigerator. Flour a rolling pin and work surface. Roll the pie dough, starting from the center and working outward, into a 14-inch circle, about 1/4 inch thick. Lay the dough in the prepared pan and press it into the bottom and sides. Fold the excess dough inward and crimp. Dock the dough with a fork.
Put a piece of parchment paper on top of the dough and weigh it down with pie weights, a butter knife or dried beans. Blind-bake on the center rack of the oven until the crust is pale golden and just firm, about 20 minutes. Set aside to cool.
For the cheesecake filling: In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs and lemon zest and juice. Pour into the cooled pie crust and spread evenly with an offset spatula.
Bake until the cheesecake is set and the middle barely jiggles, 50 to 60 minutes. Set aside to cool.
For the cherry compote: Combine the cherries with their juices, granulated sugar, vanilla bean and lemon zest and juice in a medium saucepan over medium heat. Cook until the compote is thickened and syrupy, about 20 minutes. Let cool to room temperature, about 20 minutes.
Pour the compote over the cooled cheesecake filling, and spread evenly over the top.
For the whipped cream: In a large mixing bowl using a hand mixer or whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, confectioners' sugar and lemon zest until medium to firm peaks form.
In a medium skillet over medium heat, toast the almonds, stirring frequently, until golden brown, about 5 minutes. Set aside to cool.
To serve the cheesecake pizza pie, top each slice with whipped cream and toasted almonds. Enjoy!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#ValeriesHomeCooking #ValerieBertinelli #FoodNetwork #CherryCheesecakePizzaPie
How to Make Valerie’s Cherry Cheesecake Pizza Pie | Valerie's Home Cooking | Food Network