Blueberry Angel Cheesecake Trifle

Did you know…

…the annual harvest of North American blueberries would cover a four lane highway from Chicago to New York if spread out in a single layer?

…America’s favorite muffin is the blueberry muffin?

…a blueberry extract diet improves balance, coordination, and short-term memory in aging rats?

Since July is national blueberry month, I felt the need to share these boring facts with you as well as share this super yum blueberry recipe with you.

So I’m sure you’ve tried the usual blueberry recipes: muffin, pie, crisp and crumble.

I’m not dissing those recipes. I’m in love with all of them so keep ‘em up!

In fact, I have a hankering for a fresh blueberry muffin right this second. If only bakeries delivered 24/7 to fulfill 1 a.m. cravings.

Ok, so back to the dessert recipe I’m about to share…

So remember when I told you I loved trifle? Well, those feelings haven’t changed. I’m still in love with trifle, and I’m pretty sure the feelings are mutual.

So this summer, this will be the recipe to choose when you’re in a bind to make a dessert in 20 minutes (not counting grocery shopping time). Actually, it would take 25 minutes counting shopping time (but that’s not including driving time to the grocery store and back). So it would take 35 minutes in total if you live as close to the store as I do (oops, forgot that the trifle needs to be refrigerated for 2 hours before serving).


Behold the Blueberry Angel Cheesecake Trifle!

It’s not you’re average blueberry recipe but it’s not so foreign that it will scare people from trying it. It’s easy, it’s safe, and most important it’s yummy-ful.

Blueberry Angel Cheesecake Trifle

  • 1 angel food cake
  • 2 (8 oz.) pkg. cream cheese
  • 1 small can evaporated milk
  • 1 can blueberry pie filling
  • 1 can walnuts, chopped
  • 1 cup sugar
  • 2 cups whipping cream, whipped
  • 1 cup blueberries


  1. Break cake into bite size pieces.
  2. Whip together the cream cheese, milk and sugar.
  3. Layer in trifle bowl as follows: cake, cream cheese mixture, walnuts, blueberry pie filling, and whipped cream.
  4. Repeat, then top with blueberries
  5. Chill for at least 2 hours.

If you’re up to your nostrils with blueberries at home, I suggest decreasing the blueberry pie filling amount and just mixing some fresh blueberries with the pie filling you plan on using.



Skinny Chocolate Dessert

Several years ago, half of America and I decided to do the South Beach diet.

To my surprise, I actually stuck to it and lost 25 pounds. Probably because I was on a pure carb diet before that and the South Beach diet completely eliminated my carb ingesting tendencies.

I’m not sure if you’re familiar with the diet, but if you are, I’m sure you are aware that ricotta cheese is a staple in almost every South Beach diet phase one dessert.

Since I love chocolate, I mixed cocoa and splenda with the ricotta cheese and ate that every day for 2 weeks.

Let me tell you one thing folks….after 2 weeks of ricotta cheese, I was disgusted by it and never wanted it in my home ever again!!

So now what was a girl to do! I needed a yummy chocolatey easy-to-make-South-Beach-friendly dessert.

I looked in the pantry and the refrigerator and saw the following:

The light went on in my head!

I mixed 1/2 cup cottage cheese with 2 tbsp cool whip, 1 tbsp cocoa and some splenda.

I then took a big spoonful and put it in my mouth.

My eyes were opened! I found happiness again!

Did you know that I eat this every single day?? Not a lie my friend!

I hope you enjoy these 110 calories as much as I do! I promise that it will satisfy your chocolate tooth!!!



Blueberry Crisp

In a world of microwaves, dishwashers, fast cars, computers, and the Roomba…why are human beings still so busy??

Ya, I work full time, but I still have no clue why I’m constantly in a rush, always running late, never have time to clean or fold the flippin’ laundry!

Well, yesterday was no exception! I was moving at hyperspeed all day and still had no time to make dessert to bring to my in laws. Oh, and it had to be gluten free to boot. HELP!

Blueberry crisp to the rescue!!

This recipe literally took me 5 minutes to throw together at home. I then brought it to my in-laws and put it into the oven to bake while we ate dinner.

I usually don’t encourage serving fresh-out-of-the-oven dessert but I served it with ice cream so it was all good. Actually, my brother-in-law did burn his tongue but lets just pretend that never happened!

Oh, and I almost forgot to mention how amazing it tasted!!!!

Not only did I manage to make dessert in 5 minutes, I also satisfied everyone’s sweet tooth!!! Props to me!

It was a pretty good ending to my busy busy day!

Here’s the recipe! You’ll love it even if you are not GF:)

  • 4 cups fresh blueberries, rinsed and drained
  • 1 cup Pamela’s Ultimate Gluten-Free Baking & Pancake Mix (other GF baking and pancake mix will do)
  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup Shortening
  1. Preheat oven to 350ºF.
  2. Generously smear an 8×8-inch baking dish with butter or shortening.
  3. Sprinkle a tbsp of the Pamela’s mix onto blueberries and toss to coat. Pour blueberries into baking dish.
  4. In a mixing bowl, combine 1 cup of Pamela’s mix with the brown sugar and cinnamon.
  5. Add in shortening by hand and rub mixture between fingers until it resembles coarse crumbs
  6. Layer the crumbs over the blueberries. Bake for 30 minutes.
  7. Serve warm with vanilla ice cream.

Better Than Coitus Cake

If you don’t watch the Big Bang Theory, you may not know what “coitus” is.

I’m not gonna tell you. Just make this cake, cut a piece approximately 3″x4″ in size, lift out of pan, place on plate, take a fork, and devour! Once that happens, you will instantly know what “coitus” is!

This blog is still rated “G” right? Just checking. Ok, moving on…

I dunno about you but I LOVE trifle! But I’m aware there are trifle haters out there. I try not to associate with those people but some how, those people fall through the cracks and end up in my home for dessert.

Well this dessert is a trifle in disguise. It contains all the ingredients of any great trifle recipe, in a non trifle format.

Plus it’s faster to make than your typical trifle! Therefore, that makes this recipe a winner amongst trifle lovers, trifle haters, and trifle makers! Everybody wins!

Here’s the recipe:


  • 1 chocolate cake, baked, 13x9x2-inch (I used a box)
  • 3/4 cup fudge topping
  • 3/4 cup caramel topping
  • 3/4 cup sweetened condensed milk
  • cut up skor bar (1 or 2)
  • 1 tub of whipped topping
  1. Bake cake according to directions, cool, but do not remove cake from pan.
  2. After cake has cooled, make holes in the entire top of the cake using the handle of a wooden spoon.
  3. One at a time, pour fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next.
  4. Frost the cake with the whipped topping.
  5. Drizzle more caramel sauce on top.
  6. Sprinkle Skor on top.

Gluten free tip: Betty Crocker now has a Gluten free chocolate cake box, so now you can make this GF friendly:)

Maui Wowee

Maui Wowwee these are good!

And they’re gluten free? Your kidding me!

I must give credit where credit is do! Here ya go:

I’m not gonna post the recipe. You will have to go to this woman’s blog to find it!

I’d like to tell you 3 great reasons why you have to make these…especially if you have a gluten free guest coming over for dessert!!! And trust me, that GF guest will hug and kiss you after trying these! Ok, maybe not, but my husband sure did when I first made these for him:)

Back to the 3 reasons! Here they are in no particular order!

1. Super easy and quick to make!

2. They are amazingly good! And you can’t tell they are gluten free!!! I promise you!!

3. Because of the #2 reason, you only need to make one dessert to serve all your guests!

4. There’s 4 reasons, not 3. Sorry! But after writing reason #3, I realized that because you only need to make 1 dessert for all your guests, you are saving time! And time is money people!!

This is the second most important gluten free recipe you need to know how to make!

The second?? Yup, no typo there! I will soon share with you numero uno but not today!

The Carmelita

I can’t think of a better way to start a blog than by talking about the carmelita.

Chocolate, pecans, caramel, oats, and hundreds of delicious calories!

No no no, I don’t make them myself. I don’t want to know how! It’s bad enough I know where to find them.

Whole Foods. That’s where they live. Lucky for my thighs, I don’t have a Whole Foods in town.

I have one carmelita left in my home with a big bite out of it. It’s my goal to keep it that way for the next month!

Why a month? Well if I don’t set goals, I will just devour it now.

See you in a month Carmelita! Meanwhile, your home is the freezer!