Berried Treasure Treats

 

Here's another recipe I entered into the Duncan Hines Frosting Creations Spring Bake Contest. I had to create a sweet treat using one of Duncan Hines' new Frosting Creations limited-edition flavor mixes and one of Duncan Hines' cake mixes. For this recipe, I chose to use the Duncan Hines Frosting Creations Fruit Punch Flavor Mix because this recipe is a fruity combination of several kinds of berries that taste great together. 

Berried Treasure Treats 

“X” marks the spot when trying these golden dessert bars made with whipped cream topping, “berried treasure” and vanilla pudding. 

Serves: 24 berried treasure treats

Ingredients 

• 1 pkg. Duncan Hines® Classic Yellow Cake Mix

• 3 large eggs 

• 1/3 cup vegetable oil

• 1 cup water 

• 1 can Duncan Hines Frosting Creations Frosting Starter

• 1 packet Duncan Hines Frosting Creations Fruit Punch Flavor Mix 

• 1 (21-oz.) can Comstock® or Wilderness® Berry Medley Fruit Filling

• 2 packages (1.5 oz each) fat-free vanilla instant pudding 

• 5 cups cold milk

• 1 (16 oz.) container light whipped cream topping, thawed 

Baking Instructions

1. Preheat oven to 350°F. Grease a 9” x 13” pan with nonstick cooking spray. Prepare cake batter as directed on package.
2. Pour into prepared pan and bake for 20 to 25 minutes or until toothpick inserted into cake comes out clean.
3. Cool in pan on a wire rack for 10 to 15 minutes before frosting.
4. Pour packet of Duncan Hines Frosting Creations Fruit Punch Flavor Mix into can of Duncan Hines Frosting Creations Frosting Starter. Stir until evenly blended.
5. Spread the Fruit Punch frosting over cake. Top with the berry fruit filling, evenly spreading it over the frosting layer. Refrigerate while making pudding.
6. Beat pudding mixes and 5 cups milk with electric mixer on low to medium speed for 2 to 4 minutes. Pour pudding mixture over berries topping.
7. Refrigerate for 2 hours. Spread with thawed whipped cream topping just before serving. 
   
   Tip:  Slice fresh strawberries or garnish dessert with fresh blueberries just before serving.

Pink Lemonade Pops

Earlier this spring, I entered the Duncan Hines Frosting Creations Spring Bake Contest. I had to create a sweet treat using one of Duncan Hines' new Frosting Creations limited-edition flavor mixes and one of Duncan Hines' cake mixes. For this recipe, I chose to use the Duncan Hines Frosting Creations Pink Lemonade Flavor Mix because I love pink frosting with sprinkles and I thought it would go great with my yummy Rice Krispies idea. So I created these Pink Lemonade Pops. 


Pink Lemonade Pops

No luck in finding a nearby lemonade stand? Try these Pink Lemonade Pops instead for a refreshing taste and perfect twist on a summertime treat.

Serves: 20 pink lemonade pops

Ingredients

• 2 tablespoons butter or margarine
• 4 cups of miniature marshmallows or 1 package (10 oz., about 40) regular-sized marshmallows
• 6 cups crisp rice cereal
• ½ cup Duncan Hines Moist Deluxe Yellow Cake Mix
• 1 can Duncan Hines Frosting Creations Frosting Starter
• 1 packet Duncan Hines Frosting Creations Pink Lemonade Flavor Mix
• ½ cup mini lemon drops or lemon flavored candy
• ½ cup strawberry flavored bite-sized candy or fruit chews
• Rainbow sprinkles
• 20 wooden popsicle sticks

Baking Instructions 

1. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 
2. Stir in one tablespoon of cake mix at a time, until the entire ½ cup has been added.
3. Add crisp rice cereal and lemon and strawberry candies to the marshmallow-cake mix mixture. Stir until well coated.
4. Using a buttered spatula evenly press the marshmallow mixture into a 9” by 13” pan coated with cooking spray.
5. Cool for 5 to10 minutes. Cut into 20 lemon bars. Push one stick into the bottom of each bar.
6. Pour packet of Duncan Hines Frosting Creations Pink Lemonade Flavor Mix into can of Duncan Hines Frosting Creations Frosting Starter. Stir until evenly blended.
7. Frost the bottom half of each lemon bar with Pink Lemonade frosting and add sprinkles.
8. Place decorated lemon bar pops onto a baking sheet lined with wax paper. Refrigerate until frosting is set.
9. Serve the pink lemonade pops the same day.

Baking Tip:  For best results, use fresh marshmallows.