No-Bake Cheesecake Star Pops
Mixed Berry and Lemon Mini Icebox Cakes
Yield: 12 mini cakes
2 cups fresh or frozen mixed berries
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
2 cups heavy whipping cream
1 tablespoon lemon zest (about 1 lemon)
1 package (4.9 ounces) vanilla wafer cookies
Blueberries, raspberries or blackberries, for
garnish
Line muffin pan with plastic wrap, pressing plastic
into each cavity and letting plastic hang over edge of
pan. In large skillet, combine mixed berries, sugar and
lemon juice. Bring to a gentle boil over medium heat.
Reduce heat to medium-low and continue simmering
until berries soften and liquid reduces to 1 cup, about 20
to 25 minutes. Gently mash berries with wooden spoon.
Transfer to medium bowl and cool completely. In large
bowl, whip cream on medium-high speed until cream
holds stiff peaks, about 4 to 5 minutes. Gently fold in
berry mixture and zest until completely combined. Place
whipped cream in decorating bag and cut off pointed
end. To assemble, pipe small amount of whipped cream
mixture into each muffin cavity. Lightly press a cookie
into whipped cream. Continue layering whipped cream
and cookies until cavities are full, finishing with whipped
cream layer. You should have 3 layers of cookies. Cover
with plastic wrap and refrigerate overnight. Remove pan
from refrigerator. Remove plastic wrap from top and
carefully flip out onto serving platter. Remove wrap from
mini cakes. Garnish with additional berries, if desired.
Serve immediately.
Yield: 6 servings
1 envelope (2 1/4 teaspoons) unflavored gelatin
1/4 cup granulated sugar
3/4 cup boiling water
1 package (8 ounces) cream cheese, softened
1 easpoon pure vanilla extract
1/8 teaspoon salt
1 bag (12 ounces) royal blue Candy Melts candy
Lollipop Sticks
Prepare 6-cavity Mini Star Sil