Easy Holiday Treats

By Acacia DiCiaccio

Acacia DiCiaccio/Collegian
With the holidays coming up, your sweet tooth may already be in anticipation for what is up ahead. Try these new desserts this holiday season and your guests will be drooling.

First of the two desserts is the no-bake pie, lovingly referred to as Evil Pie. Generations have passed this recipe down with little knowledge of the origins of its name; the best explanation being, “It’s so good, it’s evil.”

For this cake you will only need four ingredients and only about five minutes to make it. You can have your younger siblings help you with this, or if you trust them not to eat it all before they put it in the pie shell, assign the cooking to them.

If you are trying to be super economical, you can omit the pie crust and just eat the filling with a spoon. This recipe is perfect for anyone yearning to make something to keep in their Minifridge as a midnight snack during finals week. Since there is no oven involved in this pie, it can be made in a dorm or in the car on the way to a party if you are truly daring.

Evil Pie
1 package pistachio pudding mix
6 oz. tub Cool Whip
1 (20 oz.) can crushed pineapples
1 pre-made graham cracker crust

In a large bowl, mix the dry pistachio pudding mix and pineapples together (do not drain juice) until it becomes an electric lime green color. Stir in the Cool Whip, and once it is thoroughly mixed, pour into the crust. Let chill in the refrigerator overnight to allow the filling to firm for best results. Always lick the spoon.

This second recipe, the cherry tarts, tastes more like mini servings of cherry cheesecake than what one would imagine a tart to be. This makes a perfect treat for all you cheesecake lovers.

The “tart” comes from the relatively tart flavor of the cherries. However, it is mostly a sweet treat if you pick up the right type of cherries. Be sure to buy the canned cherries that are used for pie filling; this kind has the added sugar and gooey feeling of a pie filling, rather than just canned cherries in their own juice. They will sit better on your cheesecake filling.

Although this recipe may cost a little more, it is still a relatively easy dessert to make. It is perfect for parties and holiday celebrations because the recipe below makes enough for a small gathering.

Cherry Tarts
1 can pie filling cherries
8 oz. package cream cheese
1 egg
1/4 cup confectioners sugar
1 tsp. vanilla
1 box Vanilla wafers
Foil cupcake liners

Preheat the oven at 375 degrees. Let the cream cheese sit until it is room temperature, then beat the cream cheese, egg, sugar and vanilla until it becomes a soft mixture.

Line a muffin tin with foil cupcake liners. If you cannot find tin foil ones, you can use paper ones. The foil is just sturdier and easier to eat out of.

Place a vanilla wafer at the bottom of each liner; this acts as the crust on your cheesecake. Then pour about a tablespoon of your mixture over them. Bake for 10 minutes.

Allow the tarts to cool and then top with the cherries. Depending on the size of your muffin tin, it will make about 12 servings.

For these recipes and others, visit Acacia’s blog at justapoorcollegekid.blogspot.com.
Acacia DiCiaccio can be reached at [email protected]