Thinking about the upcoming holiday, you might want to make red, white and blue dishes. One that is very good and also colorful is this sheet cake.

Red, White and Blue Sheet Cake

1 box of white cake mix (I use the one with pudding mixed in)

8 oz. of Cool Whip

1 large can of Eagle brand milk

1 box of white chocolate instant pudding mix

1 container of blueberries

1 qt. of bright red strawberries

1 teaspoon of vanilla

Bake sheet cake according to directions on box. Let cool completely.

Mix pudding and let set about 15 minutes. Fold in Eagle brand milk and Cool Whip – do not beat, fold – and add vanilla.

Spread pudding mixture on top as smooth as you can.

Use the strawberries for stripes, like the American flag; you might want to slice if they are really big. Use the blueberries for the stars.

This cake is always a big hit at any function. It’s moist and delicious.

Another fun dessert is this layered one. You can prepare it in a beautiful crystal glass if you are having a formal dinner, or if you are outside, you can use large clear drinking cups.

Layered White Chocolate Dessert

1 box white chocolate instant pudding mix

1 box blueberries

1 box strawberries

1 container of Cool Whip

1 can of Eagle brand milk

Follow directions on pudding box. Let pudding set 12-15 minutes, then fold in Cool Whip and Eagle brand milk. It is important that you fold, do not beat, or else it will break down, and it will not be fluffy.

Layer in glass starting with pudding mixture, then strawberries, then blueberries, and continue to layer, ending with pudding mixture. Lastly add a slice of strawberry and a few blueberries to top. This is easy and wonderful, and you can make it ahead of time so you can enjoy your guests more.

You can do this same recipe in a large clear bowl, or, if you are going to a church dinner, use your punch bowl, if you have a small one.

A dessert that is a good one for traveling is the old-fashioned egg custard. It’s easy to put in a cooler for traveling and also great for just down the street. It will always be a hit with your guests.

You can make the piecrust or buy one at local store.

Old-fashioned Egg Custard

3 large eggs (now I use country eggs, but store is OK)

12 ounce can evaporated milk

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

½ teaspoon ground nutmeg

Whipping cream or Cool Whip and just a little nutmeg for garnish

Preheat oven to 400 degrees.

On a lightly-floured surface, roll out piecrust to a 12-inch circle. Press into bottom and up sides of a 9-inch pie plate.

Fold edges under and crimp as desired. Prick all over with a fork. Bake for ten minutes, then leave oven on.

In a large bowl, whisk together eggs, evaporated milk, sugar, flour, vanilla and nutmeg until smooth. Pour into prepared crust.

Bake for 20 minutes then reduce oven temperature to 325 degrees and bake until a wooden pick inserted in center comes out clean, about 30 minutes more.

Let cool to room temperature on a wire rack before serving and garnish with Cool Whip or whipped cream and nutmeg if desired.