Simple Red White & Blue Pie

1 graham cracker crust
1 can blueberry pie filling
8 oz. cream cheese, softened
1 cup powdered sugar, sifted
12 oz. Cool Whip
1 can cherry pie filling

Pour blueberry pie filling into graham cracker crust; refrigerate for 30 minutes. Beat cream cheese and powdered sugar until smooth.
Fold in whipped topping. Spread cream cheese mixture over blueberry filling; refrigerate for 30 minutes. Spread cherry pie filling over cheese mixture. Refrigerate for at least 4 hours before serving.

Pretzel Sparklers

Long rod pretzels
White chocolate, melted
Sprinkles (red, white and blue) or star cake decorations

Melt the white chocolate. Dip the pretzel rod halfway into the melted chocolate then sprinkle the sprinkles over the wet chocolate. Lay on waxed paper or place in a cup to dry.

Fruit Sparklers

24 large blueberries
24 strawberries
3 bananas, cut into 8 pieces each
24 cherries
24 large marshmallows
8 wooden skewers
8 each red, white, and blue ribbons, 1-foot lengths

Skewer fruit and marshmallows on wooden skewers in a red, white and blue pattern, using for of each item on a skewer.
Tie red, white, and blue ribbons to the bottom of the skewer.
Safety tip: When finished skewering fruit, break off sharp tips of skewers to prevent injury.

Star-Spangled Strawberries

Select some large, firm strawberries. Wash and pat dry. Dip one side of each strawberry in either melted semi-sweet dipping chocolate or vanilla-flavored almond bark. (If using melted chocolate chips, add 1 teaspoon of shortening to thin.) Immediately roll coated side of the strawberry in chopped nuts, coconut, or red, white, and blue candy sprinkles. Place on wax paper until chocolate is set. Great as a snack or on top of ice cream, cakes, etc. for a “sparkling” finish.

Red, White and Blue Cookies

1 cup granulated sugar
1 cup butter or margarine, softened
½ tsp. almond extract
1 egg
2 ¼ cups Gold Medal all-purpose flour
2 Tbs. red colored sugars
2 Tbs. blue colored sugars

Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
Divide dough in half; cover half and set aside.
Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
Heat oven to 375ºF. Cut rolls into ¼-inch slices. Place about 2 inches apart on ungreased cookie sheet.
Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.

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