Fruit made even better with this dip.
Seems like I’m posting a lot of dessert recipes lately but this dip is perfect for summer get-togethers and so easy to make.
What’s your favorite fruit? Mine is any kind of berry; strawberries, blackberries, blueberries and raspberries. If it ends in “berry” I like it. Or, on the other hand, I love mandarin oranges (the canned ones) mixed with bananas. My least favorite fruits would be pears and apples or grapes that are as big as golf balls; I won’t buy grapes when they are huge and I haven’t seen a small grape in years; I guess they are all pumped up with hormones or something. My husband is the grape buyer because he knows I won’t buy them when they go over $3/lb. This recipe comes just in time for all those summer fruits you will be seeing at the market.
When we are at any of our kids houses their refrigerators are full or organic fruits like blueberries, raspberries, blackberries and strawberries and of course they all eat bananas. My son, Paul would not touch fruit when he was a kid and my husband would try bribing him with money to get him to even try a strawberries.
You have never had a fruit dessert like this and a dip so easy; and never a recipe from me with only four ingredients.
Back in my catering days (and that seems a lifetime ago) I catered a party for this lady and she wanted a fruit tray but she had her own recipe for her favorite dip so she gave me the recipe and ask me to make it for her. I made the recipe and I loved it and the best part of it (other than the Eagle Brand milk taste) is the roasted pecans.
Wouldn’t this be great with individual bowls of red fruits like strawberries, raspberries and cherries with a dollop of this dip on top OR how about a fruit pie like cherry or peach with this on top instead of ice cream. Yum, my mouth is watering as I type.
Why not skip those giant chocolate dipped strawberries and make this dip with a bowl full of beautiful strawberries; I’d leave the leaves on them even though the tops are going to be discarded on the plate. They are just prettier this way.
BLAST FROM THE PAST: These Coconut Banana Puffs are great for a brunch, snack, ladies tea, or even with a cocktail party as a sweet treat.
It’s gotta be good with sweetened condensed milk as one of the ingredients.
I roast my pecans in my tiny baking stone in the microwave. Chop finely, not quite there yet with these.
Beat the softened cream cheese.
Slowly pour in the condensed milk.
Beat until smooth and no lumps.
Fold the Cool Whip into the beaten cream cheese mixture.
- 8 oz. cream cheese, room temperature
- 12 oz. Cool Whip
- 16 oz. Eagle Brand Milk
- 1 c. pecans, roasted, cooled
- Put the pecans either in the oven and microwave and roast until you can smell a wonderful nutty aroma. Be careful not to burn them. Finely chop and set aside to cool.
- With a stand or hand mixer, beat the cream cheese and Eagle Brand milk until you see no lumps. Fold in the Cool Whip and add the cooled pecans. Serve with fruit.