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It’s the pride of the picnic! The tart, creamy filling of this sugar-spangled dessert is paired with a crunchy no-bake crust spiced with Baker's Spice Blend! Raspberry Sugar makes the berries luscious, while Coconut Flake Powder adds a tropical highlight.
From The Spice & Tea Exchange®¼ cup Ginger Sugar 2 tsp Baker’s Spice Blend2 tsp Vanilla Madagascar Pure Extract 3 TBS Coconut Flake Powder, divided6 TBS Raspberry SugarFrom the Grocer3 sleeves graham crackers2 sticks butter, melted3 - 8 oz packages cream cheese, very soft14 oz sweetened condensed milk½ cup lemon juice15-20 medium strawberries1 pint raspberries½ pint blueberries
CRUSH graham crackers into fine crumbs. Mix crumbs, Ginger Sugar, Baker’s Spice Blend and melted butter.PRESS firmly into 9"x13" dish. Freeze 15 mins.BEAT cream cheese on medium-high for 2 mins. Beat in sweetened condensed milk, lemon juice, and Vanilla Madagascar Pure Extract until smooth. SPREAD into prepared crust. Refrigerate while cutting fruit.SLICE strawberries into vertical slices. Roll raspberries in 2 TBS Coconut Flake Powder. Place berries on cake to resemble the American Flag (it helps to arrange fruit first on a cutting board). Refrigerate 3 hrs. AN hour before serving, sprinkle Raspberry Sugar onto the blue ‘square’ and onto the strawberries. This gives the sugars time to create juice.GARNISH the blue area with 5 strawberry slices arranged in a ‘star.’SPRINKLE ‘star’ with remaining Coconut Flake Powder.
Yield: 18 servingsTotal Time: 3 hrs 25 minsPrep: 25 minsCook: 0 mins
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