Island Swim Dessert

Name: Island Swim Dessert
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 18
Cuisine: Global
Ingredients: 1 leave Spearmint candies; 18 servings Blue food coloring; 118 milliliters butter, cubed; 473 milliliters confectioners sugar; 3 Pirouette cookies; 2 Tbsps light corn syrup; 227 grams package cream cheese, softened; 4 larges eggs; 237 milliliters all-purpose flour; 18 servings Food coloring; 2 Tbsps graham cracker crumbs; 18 servings Granulated sugar; 18 servings Red, blue and yellow writing icing; 221 grams packages each) instant chocolate pudding mix; 828 milliliters cold milk; 1 jumbo Assorted nonpareils; 454 grams tube refrigerated sugar cookie dough; 59 milliliters water; 237 milliliters water; 227 grams carton frozen whipped topping, thawed

You can never have too many dessert recipes, so give Island Swim Dessert a try. One portion of this dish contains roughly 6g of protein, 19g of fat, and a total of 462 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 18. This recipe from Taste of Home requires granulated sugar, food coloring, eggs, and nonpareils. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

In a large saucepan, bring water and butter to a boil over medium heat.

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Butter

Water

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Sauce Pan

Add flour all at once; stir until a smooth ball forms.

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All Purpose Flour

Remove from the heat; let stand for 5 minutes.

Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

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Egg

Spread into a greased 3-qt. baking dish.

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Spread

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Baking Pan

Bake at 400 for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack. Reduce heat to 35

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Wire Rack

Oven

Roll out cookie dough to 1/4-in. thickness. With floured 3-in. and 4-1/4-in. gingerbread boy cookie cutters, cut out 12 swimmers. Reroll scraps; cut out 1-1/2-in. circles for beach balls.

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Cookie Dough

Roll

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Cookie Cutter

Place on ungreased baking sheets.

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Baking Sheet

Bake at 350 for 11-13 minutes or until edges are lightly browned.

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Oven

Remove to wire racks to cool completely.

For glaze, combine the confectioners' sugar, water and corn syrup until smooth. Divide glaze among small bowls; tint with food coloring as desired. Using a small brush and stirring the glaze often, brush glaze over cookies. Allow glazed cookies to set for at least 1 hour.

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Powdered Sugar

Food Color

Corn Syrup

Glaze

Water

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Bowl

Add designs with writing icing and nonpareils as desired.

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Writing Icing

Nonpareils

For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth.

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Cream Cheese

Milk

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Bowl

Spread over puff layer; refrigerate for 20 minutes. Set aside 2 tablespoons whipped topping for crests of waves; stir blue food coloring into remaining topping.

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Blue Food Color

Whipped Topping

Spread

Spread over filling; swirl, forming waves. Form crests with reserved topping. Cover and refrigerate until chilled.

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Spread

Meanwhile, for palm trees, break or cut 1 in. from one Pirouette cookie and 1-1/2 in. from another Pirouette. Leave remaining Pirouette full length.

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Sprinkle sugar on a work surface. For each palm tree, place three spearmint leaves on sugared surface. With a rolling pin, roll out each into an oval; cut out into a palm leaf shape. Using spearmint leaf scraps, attach three palm leaves to each Pirouette cookie; place flat.

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Spearmint

Sugar

Roll

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Rolling Pin

Let stand, uncovered, until set.

Just before serving, sprinkle corner of dessert with cracker crumbs for an island; position trees in sand.

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Cracker Crumbs

Add swimmers and a beach ball to the water.

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Water

Serve with additional cookies.

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Equipment

Recommended wine: Cream Sherry, Port, Moscato Dasti

Dessert on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.