Desserts for Luau~Recipes

Friday, June 11, 2010

The desserts at the Luau given for TJ and Nikki, were contributions of all four of us ladies who were hosting. We had an abundance of sweets and everything was delicious! Below, are the desserts I provided and the recipes.

Cherry Cheese Trifle
1-8 oz package of cream cheese, softened
1-14 oz can sweetened condensed milk
1-12 oz container frozen whipped topping, thawed
1/2 teaspoon almond extract (optional, gives it a super sweet flavor)
1-13 oz prepared angel food cake
2-21 oz cans cherry pie filling

In a medium bowl, combine cream cheese and sweetened condensed milk. Beat with an electric mixer until smooth. Stir in 1/2 of whipped topping and almond extract.; set aside.
Tear angel food cake into 1" pieces in bottom of trifle bowl. Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling. Repeat layers twice more. Spread remaining whipped topping over top of trifle, sealing to edges. Garnish with additional pie filling and some sort of nuts, (almonds or pecans), if desired.

Grasshopper Pie
1 stick melted butter
1 cup sugar
2 well beaten eggs
1 cup shredded coconut
2 cups chopped pecans
1 teaspoon of vanilla
1-9" unbaked pie shell

Mix all ingredients together, pour into 9" unbaked pie shell. Bake at 350 degrees for 30-35 minutes. Do not overcook. When it is done, take out of oven and let it cool on counter.
Optional: Serve warm, with a scoop of ice cream.
Italian Cream Cheese Cake
1 cup shortening
2 cups sugar
1 stick butter
5 eggs, separated
1 tablespoon vanilla
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon soda
2 cups grated coconut
1 cup chopped pecans

Cream shortening and sugar well. Add butter and beat until fluffy. Add egg yolks one at a time. Add vanilla and buttermilk alternately with dry ingredients. Mix well. Add coconut and nuts. Fold in beaten egg whites. Pour into three 9" greased and floured cake pans. Bake at 350 degrees for about 25 minutes, cool.

Cream Cheese Filling and Frosting
2-8 0z cream cheese, softened
7 cups confectioners' sugar
3/4 cup butter
1 tsp butter

Whip together all ingredients until creamy and thick. Spread between layers, top and edges. Optional: Top with pecans.
Personal note: I thin the mixture just a very little, with buttermilk. Spreads on cake better!

Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. ~Erma Bombeck


  1. Rhonda- you know I love dessert - LOL! These recipes look and sound fantastic!

  2. These look fabulous! I borrowed the recipe for that Italian cake and the grasshopper one, too. YUM! Thanks, Rhonda...


    Sheila :-)


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