While it’s true that “looks aren’t everything,” as my mom used to say, when it comes to food, appearance can affect its appeal. If something you’ve never tasted before looks ghastly, you’re not even going to give it a try, even though it may taste a lot better than it looks. On the other hand, a dish may look appetizing but taste terrible.
When I was a kid and my mom served pudding or gelatin dessert in individual fancy cut-glass goblets, for example, it seemed to taste so much better than the times she just presented it all in one bowl and we each dished out what we wanted.
Something our family loved in those days was cheesecake, no matter what kind, even the ones my mom made with the cheese she prepared herself. I remember her leaving the fresh cow’s milk in a large mixing bowl on the table while she waited until the cream came to the top of the bowl. Then, she’d skim the cream off and put it in a bowl in the fridge and wait until it thickened more and then put the contents into a big square of cheesecloth and hung it out on the clothesline to harden so she could make cheese out of it. If she wanted to make cheesecake, she’d bring it in sooner, after it curdled like cottage cheese, and then use that to make cheesecakes.
I have a recipe for a pudding-cheesecake dessert that you can layer in parfait goblets or even a regular clear drinking glass if you’re into “looks.” However it’s great just layered in a bowl! It’s not only a pretty dessert, but it’s quick to make, taking only about 15-20 minutes. It’s delicious, too.
STRAWBERRY CHEESECAKE PARFAITS
1 (8-ounce) package cream cheese, softened
1 1/2 cups cold milk
1 (3.4-ounce) instant vanilla or cheesecake-flavored pudding mix
1 1/2 cups thawed whipped topping, divided
14 vanilla wafers, coarsely chopped
1 1/2 cups strawberries, sliced into chunks
8 strawberries left whole (for decoration)
Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix and mix well. Fold in 1 cup whipped topping.
Layer half of each of the wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers. Top with a dollop of the remaining whipped topping and one whole strawberry.
Note: Blueberries, raspberries or other fruit can be used instead of strawberries.
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Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
