Sunday, May 23, 2010

Beach Cake Share Tags: dessert This recipe brings a new spin to an old favorite Dirt Cake. Replace worms, dirt & plants with sand, waves & sea foam! When we first moved to the beaches of St Petersburg Florida from our hometown of Philadelphia in 2008 my husband and I found ourselves attending a lot of neighborhood parties and events. I always use to make dirt cake in the past because it was always a hit at every party; however, I wanted to try something new. Going from city life walking the streets of Philly to coastal living strolling the beaches of Southern Florida I wondered how I could create a dessert that fit my surroundings. I thought it would be sweet (pun intended!) to offer recognition of what a beautiful place we live in using the talent that I have for cooking…and that’s when I created Beach Cake! Prep time: 20 minutes | Total time: 20 minutes | Servings: 10 3 1/2 cup(s) of Milk
6 ounce(s) of Boxed Vanilla Pudding
8 ounce(s) of Philadelphia Cream Cheese, room temperature
1 Stick of Butter, room temperature
1/2 cup(s) of Confectioners sugar
12 ounce(s) of Whipped Topping
24 ounce(s) of Rolled Wafer Cookie
1 cup(s) of Confectioners sugar, to use as Sea Foam
14 ounce(s) of Graham Cracker, cinnamon topped
1) In a food processor chop Graham Crackers to a fine consistency, set aside. 2) In a blender, blend 3 1/2 cups Milk with 6 oz Boxed Vanilla Pudding, set aside. 3) Mix together 8 oz of Philadelphia Cream Cheese, room temperature with 1 Stick of Butter, room temperature, set aside. 4) In a large bowl, fold 12 oz Whipped Topping along with mixtures from Step 2 & Step 3. 5) In a 9x12 glass dish layer crushed Graham Cracker and pudding mixture. Creates approx 4-5 layers. 6) Top layers with Rolled Wafer Cookie. 7) Sprinkle Rolled Wafer Cookie with Confectioners Sugar, to use as Sea Foam. Serve in colorful bowls with 3-4 Wafer Cookies per serving. Top each serving with left over Crushed Graham Cracker & Sea Foam!