Kitchen Adventures 2.1

July is here, but it sure doesn't seem like a typical July! Apparently we are in a tropical weather pattern. That was readily apparent the entire weekend back home. None of us could remember a Fourth of July weekend where it rained every day, but that's exactly what it did. After getting home Friday late in the afternoon, the rain began late in the night and kept up pretty much the entire time until we made it halfway back to Norman. All that rain meant no fireworks show for our family this year. :( We shot off four fireworks out in the road before the rain picked up again. But the rain didn't stop all of the family from getting together to eat and celebrate our freedom. We ended up with fifteen people over for grilling and conversation. We will definitely remember this rainy 4th!

The rain didn't dampen the baking spirit, though. I decided to make the famous banana cake with nutella whip again along with a new recipe, Sunshine Pie. Unfortunately, I didn't trust my mom when she said I needed to line her pans with wax paper, and the first banana cake stuck to the pan. Thank goodness for cake balls to salvage the day! Karen and Ryan picked up frosting and dipping sauce, so I whipped up those delicious cake balls Sunday before everyone came over. Here's a sampling:


The sunshine pie was an experiment, and I learned a few things about zesting. It requires orange zest, and I got a little too into the zesting and got a little more than I needed, digging a little too deep. I would probably have liked the pie better without the zest/cool whip topping, but others seemed to like it. Just a pointer in case you decide to try it, don't get too zesty! :)

Sunshine Pie

Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
Zest and juice from 1 orange
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

Directions:
BEAT cream cheese and 1/4 cup condensed milk with mixer until well blended. Whisk in 1/2 cup COOL WHIP. Spread onto bottom of crust.

WHISK orange juice, remaining condensed milk and dry pudding mix in medium bowl 2 min. Stir in 1-1/2 cups of the remaining COOL WHIP. Spread over cream cheese layer.

STIR orange zest into remaining COOL WHIP; spread over pie. Refrigerate 4 hours.

Size-Wise:
Since this luscious no-bake pie makes enough to serve 10, it's the perfect dessert to bring to your next gathering.

Special Extra:
To add a simple citrus fan garnish, cut additional orange, lemon or lime into thin slices. Stack 3 slices. Cut slit through slices to center. Twist slices from slits in opposite directions; twist 3 slices together for fan effect.

Make Ahead:
Pie can be stored in refrigerator up to 8 hours before serving.

*Note: I don't think I used any name brand products in this, I think it's just a recipe provided by Kraft foods so of course it uses their products.

Here are a few pics: