No Bake Patriotic Cake
Liz Gibbs • June 27, 2025
Quick and easky no bake cake that everyone will love!
Prep Time: 30 Min | Inactive Time: 2 hour | Total Time : 2 hours and 30 minutes
Ingredients
2 - 12 oz bakery pound cakes, cut into one inch cubes
1 - recipe homemade glaze (recipe below) or 2 - cups store bought strawberry glaze
1 - 16 oz container fresh strawberries, chopped and separated
1/2 - pint fresh blueberries
1/2 - pint raspberries
Homemade Strawberry Glaze
2 - cups sugar
2 - cups water
6 - tablespoons cornstarch
6 - tablespoons strawberry gelatin (Jell-O)
Cream Filling
4 - ounces cream cheese, softened
1 - 16 oz container heavy whipping cream
1 - teaspoon vanilla extract
1/2 - cup powdered sugar
Instructions:
If using homemade strawberry glaze, prepare the glaze first so it has sufficient time to cool. If using store bought glaze omit this step (I used homemade glaze).
1) Cut the pound cake into one inch cubes and arrange in a 13 x 9 inch baking pan.
2) Add the strawberry glaze over the pound cake and spread evenly. Sprinkle about 1 1/2 cups chopped strawberries over the glaze.
3) Prepare the whipped cream filling, by whipping the heavy cream slowly until the cream is lightly thickened and soft peaks start to form.
4) In a seperate bowl, add the softened cream cheese and whip until creamy. Add the vanilla extract and powdered sugar and mix to combine.
5) Add the cream cheese mixture to the heavy whipping cream, and continue whipping until the cream forms semi stiff peaks.
6) Drop the whipped cream mixture by dollops over the strawberry glaze and spread evenly to cover the glaze completely.
7) Add the fresh blueberries, raspberries and remaining chopped strawberries.
8) Refrigerate cake for at least 2 hours before serving. Refrigerate any leftovers.
To make the Homemade Strawberry Glaze:
In a medium saucepan, combine sugar, water, and cornstarch. Cook over medium high heat until it boils and thickens.
You will know the mixture is thick enough when it coats the back of a spoon. Remove glaze from heat, add gelatin, and mix to combine using a wire whisk.
Cool glaze before using. To cool the glaze quickly I place the whole pot into a bowl of ice water and whisk until it cools down and thickens.
Ingredients - 1 (32-oz.) bag of tater tots - 4 strips of bacon (about 3 oz.) - 1/2 yellow onion, chopped - 2 cloves garlic, chopped - 1 lb. ground sirloin - 1 (10.75-oz.) can cream of mushroom soup - 3/4 cup milk - 1/2 tsp. salt - 3/4 tsp. ground black pepper, divided - 3 cups baby spinach, roughly chopped - 1 cup frozen corn - 8 oz. shredded cheddar or colby jack cheese - 1/4 cup grated parmesan cheese - Chopped chives or scallions, for topping Directions 1 Preheat the oven to 375˚F. Remove the tater tots from the freezer to let them thaw slightly while you prepare the filling. 2 Heat a large cast-iron skillet over medium heat. Add the bacon and cook until golden brown and extra crispy, 6 to 8 minutes. Remove to a paper towel-lined plate, leaving the grease in the skillet. 3 Add the onion to the skillet with the grease and cook until slightly softened, about 4 minutes. Add the garlic and cook 1 minute more. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until no pink pieces remain, 6 to 8 minutes. Drain off the excess fat, if you like. Remove the skillet from the heat. Stir in the soup, milk, salt, and ½ teaspoon black pepper; mix until smooth. Fold in the spinach to wilt slightly. Stir in the corn. 4 Sprinkle the cheddar cheese evenly over the top of the casserole. Place the tater tots on top in a single layer, arranging them in concentric circles (or just toss them on and push them very close together). Sprinkle the top with the parmesan cheese and the additional 1/4 teaspoon of black pepper. 5 Bake until he tater tots are golden, 30 to 35 minutes. Remove from the oven and crumble the cooked bacon over top. Let rest 5 minutes. Top with chopped chives or scallions and serve.
The Prep Time: Additional Time: Total Time: Servings: Yield: 20 mins 4 hrs 4h rs 20 mins 1 0 1 (9-inch) pie Crust: - 8 waffle cones, slightly crushed - 1/2 cup roasted pistachios - 1 tablespoon granulated sugar - 7 tablespoons unsalted butter, melted - cooking spray Filling: - 1/4 cup salted roasted pistachios, plus chopped pistachios for garnish - 1½ cups whole milk ricotta - 1 cup mascarpone cheese - 1 cup unsifted powdered sugar - 1 /2 cup miniature semisweet chocolate chips, plus more for garnish - 2 teaspoons grated orange zest, plus more for garnish - 1 teaspoon vanilla extract - 1/4 teaspoon kosher salt - 1 cup heavy whipping cream Directions: - Gather all ingredients. - To make the crust: Pulse waffle cones, pistachios, and sugar in a food processor until mixture is finely ground, about 20 (1-second) pulses. Add butter, and pulse until mixture holds together when squeezed, about 10 (1-second) pulses, stopping to scrape down sides as needed. - Lightly coat a 9-inch deep-dish pie plate with cooking spray, and transfer waffle cone mixture to prepared pie plate, pressing evenly into bottom and up sides of pie plate. Freeze crust, uncovered, until set, about 15 minutes. - Meanwhile, to make the filling: - Finely chop pistachios, and transfer to a medium bowl. Add ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla, and salt. Stir until combined, and set aside at room temperature. - Beat heavy cream with an electric mixer on medium-high speed until medium peaks form, 2 to 3 minutes. Spoon whipped cream into ricotta mixture, and gently fold until just combined. - Spoon ricotta mixture into prepared Crust, and spread in an even layer with a rubber spatula or offset spatula. Cover with plastic wrap, and refrigerate, uncovered, until set, at least 4 hours or up to 8 hours. - Remove pie from refrigerator; remove plastic wrap, and garnish with additional chopped pistachios, chocolate chips, and orange zest. Nutrition Facts (per serving) 664 50g 46g 11g Calories Fat Carbs Protein
Prep Time: Cook Time: Total Time: Servings: 10 mins 6 mins 16 mins 4 Ingredients: - ¼ cup butter, softened - 1 cup freshly grated Parmigiano-Reggiano cheese - 8 slices cooked bacon - 4 slices Cheddar cheese - 8 slices sourdough bread Directions 1) Mash together butter and Parmesan cheese in a small bowl until evenly blended. 2) Make sandwiches by placing two slices of bacon and one slice of Cheddar cheese on half of the bread slices. Top with the remaining slices of bread. 3) Heat a large skillet over medium heat. Spread some of the butter mixture on the top of each sandwich. Place sandwiches butter side down in the skillet. Spread the remaining butter mixture on the other sides. Cook until golden brown on each side, about 3 minutes per side. To serve, cut in half diagonally. Nutrition Facts (per serving) 510 Calories 32g Fat 30g Carbs 27g Protein
