I went to the Parker County Peach Festival last weekend. Lots of fun treats-peach lemonade, peach cobbler, peach ice cream, and peach cotton candy among others. I picked up some delicious ripe peaches before I left. They were perfect for this easy peasy recipe!
refrigerated pie crust
1 egg white
1 Tbsp water
1 Tbsp granulated sugar
Cool Whip
chopped fruit (peaches, strawberries, blueberries,...)
1. Preheat oven as directed on pie crust instructions. Roll crust out flat on a baking sheet. Whip the egg white and water together until frothy. Brush over crust and sprinkle with sugar. Bake 7-9 minutes until golden brown. Let cool. Break into sizable pieces.
2. In mini trifle dishes (or juice glasses in my case), layer: crust, fruit, Cool Whip. Repeat. Serve immediately. (Otherwise, I would think your crust might get soggy. If you layer with shortcake/pound cake instead of crust you could probably assemble them earlier without any problem.)
1 comment:
And would you look at these two? They're so happy that they went to frolic in the green grass. How summery!
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