LITTLE DEBBIE STRAWBERRY SHORTCAKE TRIFLE
This is a great recipe using "Little Debbie Strawberry Rolls". So delicious and ready in minutes. So easy even the kids can help make it! Little Debbie rolls are Nice to have on hand- keep them in the freezer for quick desserts like this one. Recipe and photo by McKee Foods!
Provided by Pat Duran
Categories Fruit Desserts
Time 20m
Number Of Ingredients 3
Steps:
- 1. Place carton of Debbie cakes in freezer for 1 hour. Freezing the cakes makes them easier to slice. Prepare pudding according to package directions.
- 2. After cakes have had time to freeze, slice them into 1/2 inch pieces. Place a layer of cakes in bottom of a clear serving bowl. Top with 1/2 the pudding. Repeat. Arrange remaining pieces of cake on top and garnish with sliced strawberries.
- 3. Note: Try the coconut and jelly one too with coconut pudding.
STRAWBERRY SHORTCAKE ICE CREAM CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
- To a 12- to 14-cup food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the food processor bowl to make the shortcake crumbs.
- For the shortcake crumbs: Reattach the food processor bowl and blade. Add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it's a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter. Transfer the mixture to a bowl and set aside.
- For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
- After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
- After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
- To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges.
LITTLE DEBBIE-INSPIRED CHRISTMAS TREE CAKES RECIPE BY TASTY
For this classic Little Debbie-copycat dessert, sandwich a creme filling between two layers of soft vanilla cake and stamp out with a Christmas tree-shaped cookie cutter. Coat each cake in white candy melts and decorate with green sugar sprinkles and a red icing garland. Consider these snack cakes Santa-approved!
Provided by Betsy Carter
Categories Desserts
Time 1h40m
Yield 8 cakes
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350°F (180°C). Spray 2 9 x 13-inch rimmed baking sheets with nonstick spray and line with parchment paper.
- in a large bowl, use an electric hand mixer on medium speed to cream together the butter, sugar, baking powder, salt, vanilla, and almond extract until light and fluffy, about 5 minutes.
- With the mixer running on medium speed, add the egg yolks, 1 at a time, beating between each addition until fully incorporated.
- Add a third of the flour and continue mixing until just incorporated. In a small bowl, combine the milk and rum, if using. Add half of the milk mixture to the batter and mix until nearly combined. Continue alternating additions of the flour and milk, using a rubber spatula to finish bringing the batter together.
- Divide the batter between the prepared baking sheets, spreading evenly all the way to the edges. Bake for 10 minutes, rotating the pans halfway through, until the cakes are pale golden brown and the edges begin to pull from the sides of the pans. Remove from the oven and let cool.
- Meanwhile, make the filling: Fill a large pot with 1 inch of water. Set a large heat-safe bowl over the pot, making sure the bottom is not touching the water. Add the egg whites, sugar, and salt to the bowl and whisk together until homogenous. Turn the heat to medium and continue whisking until the mixture thickens. When you lift the whisk, the mixture should fall into the bowl in ribbons that hold their shape for a moment before disappearing.
- Remove the bowl from the heat and place on a towel on a flat surface. With an electric hand mixer on medium-high speed, whip the egg white mixture until doubled in volume, about 5 minutes. Reduce the mixer speed to medium and, with the mixer running, add the butter, a cube at a time. As you add the last piece of butter, the mixture will look broken; don't worry! Continue mixing until the mixture smooths out again, about 1 minute. Add the vanilla and almond extract and mix until just incorporated.
- Assemble the cakes: Invert a cake onto a cutting board with a piece of parchment on top and peel away the parchment from the bottom of the cake. Carefully flip the cake over so the flat side is on the bottom again. Spread the filling evenly over the cake, then invert the remaining cake on top of the filling. Peel off the parchment from the top of the cake. Transfer the cutting board with the cake to the freezer and freeze until the cake is hardened, but not completely frozen, about 1 hour.
- Line a baking sheet with parchment paper.
- Remove the cake from the freezer. Use the Christmas tree-shaped cookie cutter to cut out 8 cakes and place on the prepared baking sheet. Discard (or snack on) the cake scraps. Chill the cakes in the refrigerator while you prepare the decorations.
- Add the candy melts to a microwave-safe bowl and microwave according to the package instructions until melted.
- Dip each cake in the melted candy, using a fork to flip until completely coated. Carefully lift the cake out of the candy and gently scrape the bottom across the side of the bowl to remove any excess. Return the coated cake to the baking sheet. Repeat with the remaining cakes.
- Sprinkle the cakes lightly with the green sanding sugar, and then decorate with the red cookie icing. Refrigerate until the candy shell hardens, about 5 minutes.
- Enjoy!
Nutrition Facts : Calories 499 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 0 grams, Protein 11 grams, Sugar 57 grams
LITTLE DEBBIE CAKE POPS RECIPE
Little Debbie Oatmeal Sandwich Cookies crushed and dipped in white chocolate and you have a masterpiece.
Provided by Kendra Murdock
Categories Dessert
Time 12m
Number Of Ingredients 2
Steps:
- Unwrap all the Little Debbie Oatmeal Cream Pies, and place in medium large bowl.
- With a hand mixer (you could also use a blender) blend the cookies until they are all crumbly and the cream and cookie are mixed together.
- Roll the doughy mixture into one inch balls.
- Place the dough balls onto a cookie sheet covered with wax paper, place the baking sticks into the middle of the ball, and refrigerate for 10 minutes.
- Remove from refrigerator and melt white chocolate chips ( I did mine in the microwave stirring every 30 seconds until smooth).
- Dip the balls into the white chocolate, scraping off extra white chocolate.
- Place the balls onto the wax covered paper, and garnish with extra cookie crumbs or sprinkles of your choice.
- Let the white chocolate harden and enjoy!
Nutrition Facts : Calories 323 kcal, Carbohydrate 43 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 6 mg, Sodium 26 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
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EASY STRAWBERRY CAKE RECIPE - TASTE OF THE FRONTIER
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- Combine the strawberries and sugar in a small food processor or blender and pulse until it reaches the consistency of thin jam.
- Remove one of the cakes from the pan and place it on a cake plate or cardboard round. You can add a small dollop of frosting underneath to keep it from shifting on the plate.
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- In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
- Transfer the batter to the prepared pan and smooth with a spatula (if you use a square cake pan, the batter will only come about 3/4-inch up the sides of the pan -- that's ok). Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately 3/4 pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
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