Holiday Desserts (That Aren't Cookies!)

This year I am bringing dessert to my grandmother's house for Christmas Eve.  Since we will be sharing our cookies as well, I wanted to make some desserts that weren't rich.  I decided on a berry trifle and a frozen lemon lime dessert.  I thought I'd share those with you today in case you are looking for something a little different this holiday season.

Berry Trifle

One angel food cake
1 large container Cool Whip
1 large package instant vanilla pudding
Strawberries
Raspberries
Blueberries

This is best made the day of your event, as it tends to get soggy if it sits too long.  Make angel food cake (or buy one!).  Cut into small square pieces.  Make pudding per package directions and set aside.  Wash and cut up all fruit.  Layer cake, berries, pudding, and Cool Whip in a clear, round glass bowl (I have a large, flat-bottom bowl I like to use).  Repeat until you have used up your ingredients, reserving a few berries to put on top of the Cool Whip on the top layer.  Dish out with a spoon.

Frozen Lemon Lemon Lime Dessert
(from Taste of Home)

1 1/2 c. graham cracker crumbs
14 T. butter melted, divided
1 1/4 c. sugar, divided
1/2 gallon vanilla ice cream, softened
1 quart lime sherbet, softened
2 eggs, lightly beaten
1/4 c. lemon juice

In a large bowl, combine the cracker crumbs, 7 T. melted butter, and 1/4 c. sugar.  Press into an ungreased 9x13 pan.  Freeze until firm.  In a large bowl, combine ice cream and sherbet until mixed.  Pour over crust and freeze until firm.

In a heavy saucepan, combine the eggs and remaining sugar.  Stir in the lemon juice and remaining butter.  Cook and stir until mixture reaches 160 degrees and coats the back of a metal spoon.  Cover and refrigerate until cool.

Spread over ice cream mixture.  Cover and freeze for 3 hours or overnight.  May be frozen for up to two months.

Just before serving, remove from the freezer and cut into squares.