These recipes and many others may also be found at www.ncagr.com/markets/facilit/farmark/raleigh/ promos.htm. If you are interested in receiving information about next year’s contest, e-mail monica.wood@ncmail.net.
First place winner:
Strawberry Cheesecake Trifle
By Cathey E. Lane, Raleigh
Fruit layer and puree:
5 C. strawberries, sliced in half
Strawberry cake layer:
1 box Pillsbury Moist Supreme Strawberry Premium Cake Mix
3 medium eggs, whisked
1/3 cup vegetable oil
2/3 cup water
1 cup strawberry puree (5-6 large strawberries pureed in a blender with 1/3 cup of water)
Cheesecake mousse layer:
1 envelope Dream Whip Whipped Topping Mix, prepared as directed and set aside
1/2 cup skim milk (can also use 2% or 1% milk, soy milk)
1/2 tsp. vanilla
1 box (3.4 oz. size) Jell-O Cheesecake Flavor Instant Pudding & Pie filling mix
1 1/2 cup skim milk (can use soy milk)
1 can whipped light cream
Cake: Preheat oven to 350 degrees. Prepare two 9-inch round cake pans with Pam Baking Spray. Blend cake mix, eggs, oil and water in a large bowl until moistened. Add strawberry puree and beat with a mixer on medium speed for 2 minutes until smooth. Pour equal amounts of batter into pans and bake 25-30 minutes. Remove from oven and allow to cool for 10 minutes before turning out onto cooling racks. When completely cooled cut cake into 1 to 1-1/2 inch squares and set aside until ready to assemble the trifle.
Cheesecake mousse layer: Combine pudding mix and milk in large bowl. Blend for 2 minutes until smooth and thickening. Fold the prepared whipped topping into the pudding. Refrigerate until ready to assemble the trifle.
Assembling the trifle: Using a trifle bowl or a large clear fruit bowl, fill in layers as follows:
– Layer of fresh sliced strawberries (about 2 cups)
– Thin layer of cheesecake mousse (about 1 1/4 cups)
– Layer of strawberry cake cubes
– Thin layer of cheesecake mousse (about 1 1/4 cups)
– Layer of fresh sliced strawberries (about 2 cups)
– Thin layer of cheesecake mousse (about 1 1/4 cups)
– Layer of strawberry cake cubes
Refrigerate. Just before serving, top with whipped cream and garnish with fresh strawberries.
Second Place Winner:
Strawberry Heavenly Crunch Cheesecake
By Donna Barefoot, Benson
Strawberry sauce:2 C finely chopped strawberries
2 Tbsp. cornstarch
1/2 C. granulated sugar
Crust:
1 1/3 cup Shortbread Sandies (crushed)
3 Tbsp. granulated sugar
3 Tbsp. melted margarine
Filling:
1 can condensed milk
3/4 cup water
1 small box cheesecake pudding & pie filling
2 8 oz. boxes of the new strawberry cream cheese spread
1 8 oz. package cream cheese softened
3 eggs
1 tsp. vanilla
Cook strawberries with cornstarch and sugar until thick and set aside. Mix crust ingredients well and press into an 8 inch springform pan. For filling, cook 1 can condensed milk, 3/4 cup water, and cheesecake pudding and pie filling 2 minutes and set aside. Cream cheeses, add eggs one at the time, and stir in vanilla. Add first filling mixture to this and mix until combined. Pour over crust. Bake 55 minutes at 375 degrees. Spread strawberry sauce over top. Chill and garnish with French vanilla whip cream.
Third Place:
Alice’s Strawberry Heaven
By Alice Waiden, Wake Forest
3 C. sliced fresh strawberries (sweetened)
1 regular container of Cool Whip
1 8 oz.-package of cream cheese
1 can sweetened condensed milk
1 large box of vanilla instant pudding mix
3 C. cold milk
1 box vanilla wafers
Slice three cups of fresh strawberries and toss with sugar to sweeten. In a separate bowl, mix three cups of cold milk with one box of vanilla pudding mix until thick, then add Cool Whip, cream cheese and condensed milk. Stir until well blended.
Using a trifle dish, place one layer of vanilla wafers, then on top of the wafers goes the fresh strawberries followed by the pudding mix.
Layer in this order until all ingredients are used, ending with the pudding mix.
With remainder of the cookies, crush fine and sprinkle on top of entire dessert and garnish with whole strawberries.