Cakes/ Pies/ Bars

No-Bake Eggnog Cream Pie

This Eggnog Cream Pie could not be easier to whip up and it tastes JUST like eggnog: thick, creamy and smooth with spices and wonderful vanilla flavor.

Prep Time4hours hrs 10minutes mins

Total Time4hours hrs 10minutes mins

Course: Dessert, No-Bake Treats, Pie

Cuisine: American, Dessert

 

Servings: 8 -10

Author: Hayley Parker, The Domestic Rebel

Ingredients

• 1 9" graham cracker pie crustprepared, or homemade
• 1 (3.4-3.9 oz box) INSTANT French Vanilla pudding mix (or regular vanilla if you cannot find French Vanilla)
• 1¼ cups eggnog
• 1/2 tsp rum extract optional but recommended
• 1/4 tsp ground nutmeg
• 1 (8 oz tub) Cool Whip thawed (or alternatively, you may use 2 cups freshly whipped cream)
• Additional whipped cream for garnish optional

Instructions

• In a large bowl, whisk together the instant dry pudding mix, eggnog, rum extract (if using) and nutmeg until thick, about 2 minutes. Fold in the Cool Whip or fresh whipped cream until fluffy and light. Spoon into the graham cracker pie crust and smooth out the top.
• Refrigerate the pie for at LEAST 4 hours, or overnight, to set.
• Just before serving, garnish with more whipped cream or Cool Whip and a sprinkling of nutmeg, if desired.

 

Apple Cider Doughnut Bundt Cake

Ingredients

• 1 large Honeycrisp or Granny Smith apple peeled and chopped
• 1½ cups prepared apple cider (I used spiced cider) NOT sparkling cider
• 1/2 cup milk, at room temperature
• 8 Tbsp (1/2 cup) unsalted butter, softened
• 3/4 cup granulated white sugar
• 1/2 cup light brown sugar, loosely packed
• 3 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1/4 cup vegetable oil
• 2½ cups all-purpose flour
• 1½ tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice

For the Coating:

• 4 Tbsp unsalted butter, melted
• 1/3 cup granulated white sugar
• 1 tsp ground cinnamon

Instructions

• Preheat oven to 350° degrees F. Liberally grease a 10-cup Bundt pan with nonstick cooking spray, or use shortening and flour. I personally like to grease my Bundt pans with shortening and flour to really ensure cakes do not stick. Tap out excess flour. Set aside.
  2.In a medium saucepan, combine the chopped apple and apple cider. Bring to a boil over medium heat and cook, stirring occasionally, until apple cider reduces, thickens slightly, and apples soften. Stoves vary, but this took about 15 minutes for me. The reduction in apple cider will not be a ton, and it will still be liquid-y (not syrupy). Smash the softened apples with a fork to mash them slightly. Pour the hot apple mixture with juices into a heat-proof measuring glass. It should measure out to about a cup's worth. (If you have any extra, save for another use or eat on the spot!). To the measuring glass, add in the milk and stir to combine. Set aside.3. In the bowl of a stand mixer, cream together the butter and sugars until creamy and smooth, about 3 minutes. Add in the eggs, one at a time, mixing well after each addition, followed by the vanilla extract and vegetable oil
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Alternate adding in part of the flour mixture, then part of the apple mixture incrementally, scraping down the bottom and sides of the bowl as needed. I like to add begin and end with the flour mixture. Mix until fully combined.
  5. Spoon the batter into your greased and prepared pan and bake for 35-45 minutes or until a toothpick or cake skewer comes out with moist, but not wet, crumbs. Cool for about 30 minutes in the pan, then carefully invert the Bundt pan onto a wire rack to finish cooling.
  6. For the coating: Using a pastry brush, brush the melted butter over the cake. I like to brush in sections. Immediately after brushing on the butter, sprinkle a handful of cinnamon sugar over the buttered area of the cake and press the cinnamon sugar onto the cake to adhere. You may need to go over the spots with more cinnamon sugar as the first layer may absorb into the cake some. Allow the layer to set, about 10 minutes, before serving.
  

  Notes

  Note: if you don't want to make your own apple puree, you can make this by using a store-bought applesauce. I just find store-bought applesauce to be a bit bland. However, if you have a brand you like, give it a go. Just measure out about 1 cup. Try to find one with a strong apple flavor and minimal ingredients. 
  

  Pumpkin Pie Crumble Bars

  

  
  

  These Pumpkin Pie Crumble Bars taste like a cross between a pumpkin pie and a bar cookie in a delightful and easy crumble bar! You're going to love the buttery streusel crumb on these.

  Ingredients

  For the Crust & Crumble:

  • 1 cup granulated white sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract

  For the Pumpkin Pie Filling:

  • 3 cups 100% pure pumpkin puree
  • 1 cup lightly packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 Tbsp pumpkin pie spice see Note for individual spice amounts*

  Instructions

  • Preheat oven to 375° degrees F. Line a 9x13 light metal rectangular baking pan with foil or parchment, extending the foil or parchment paper over the sides of the pan. Spray the foil or paper with cooking spray; set aside.
  • For the crust: Combine the sugar, baking powder, salt, cinnamon and flour in a large bowl. Add in the cold cubed butter, lightly beaten egg and vanilla extract. Use a pastry blender or two forks to cut the wet ingredients into the dry ingredients until the mixture resembles small pebbles and is fully incorporated. Press half of the crust mixture into the bottom of the prepared pan in an even layer. 
  • Meanwhile, in another large bowl, combine the pumpkin puree, brown sugar, eggs, vanilla, and pumpkin pie spice and whisk until smooth and incorporated. Pour the pumpkin layer evenly over the crust and smooth out to the edges. Immediately top with the remaining half of the crumble, sprinkling it evenly over the pumpkin layer to cover.
  • Bake for 35-40 minutes or until light golden brown on top and set. The center should not be jiggly. Cool completely, then refrigerate for at least 2 hours to set before cutting into squares. These can be served cold or at room temperature.
    

    Notes

    You can now buy pumpkin pie spice pre-made at the grocery store. But, if you don't have it on hand, you can use this blend of individual spices:

    2 & 1/2 tsp ground cinnamon + 1 tsp ground ginger + 1/2 tsp ground nutmeg + 1/4 tsp ground allspice
    

    Peach Crumble Bars

    These Peach Crumble Bars are seriously amazing! Bright, fresh, juicy summer peaches nestled in buttery crust and crumbly bars that are surprisingly simple to make. You'll love these fantastic bars!

    

    
    
    

    Ingredients

    For the Crust & Crumble:

    • 1 cup granulated white sugar
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 3 cups all-purpose flour
    • 1 cup (2 sticks) unsalted butter, cold and cubed
    • 1 large egg, lightly beaten
    • 1 tsp vanilla extract

    For the Peach Filling:

    • 5 large peaches, peeled and diced into bite-size pieces (about 5 cups' worth diced peaches)
    • 1/2 cup granulated white sugar
    • 3 Tbsp cornstarch
    • 1 Tbsp lemon juice
    • 1 tsp ground cinnamon (can increase to 1½tsp if you like it more spiced)

    Instructions

    • Preheat oven to 375° degrees F. Line a 9x13 light metal rectangular baking pan with foil or parchment paper, extending the foil or parchment over the edges of the pan. Spray the foil or parchment with cooking spray; set aside.
    • For the crust: In a large bowl, combine the granulated sugar, baking powder, salt, and all-purpose flour together until combined. Add in the cubed cold butter, lightly beaten egg and vanilla. Using a pastry cutter or two forks, cut the wet ingredients into the dry mixture until the mixture resembles coarse crumbs/small pebbles. Mixture will be crumbly.
    • Press half of the crust mixture evenly into the bottom of the prepared pan, using your hands to compress it into a nice, even layer. Set aside briefly.
    • Meanwhile, in another large bowl, combine the diced peaches, granulated sugar, cornstarch, lemon juice, and cinnamon with a spoon until tossed. Pour the peach filling over the crust in an even layer. Liberally sprinkle the remaining crumble topping evenly over the peach layer. 
    • Bake for 38-45 minutes or until the topping is light golden brown and bubbly and the center appears set. Cool completely at room temperature for 1-2 hours before cutting into bars, or you may refrigerate.

    Notes

    The fastest way I learned to peel peaches is to boil and blanche them. To do this, bring a large pot of water to a boil on the stove, then reduce the heat to a gentle simmer. Carefully lower the peaches into the pot and simmer for 30 seconds. Immediately remove the peaches from the simmering water and plunge them into a large bowl of ice water, submerging them completely to blanche them. The peels should slip off pretty easily. 
    

    White Chocolate Caramel Snickerdoodle Bars

    These White Chocolate Caramel Snickerdoodle Bars are heaven sent! A three-layer bar consisting of a soft and chewy cinnamon cookie bar, a buttery caramel layer and a sweet white chocolate and cinnamon sugar topping! You're going to LOVE these bars!

    

    
    
    

    Ingredients

    For the Cookie Bars:

    • 12 Tbsp (1½ sticks) unsalted butter, softened
    • 1 cup light brown sugar
    • 1/2 cup granulated white sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 Tbsp vanilla extract
    • 1 tsp baking soda
    • 2 tsp cornstarch
    • 1 tsp ground cinnamon
    • 1/4 tsp salt
    • 2 cups all-purpose flour

    For the Caramel Layer:

    • 28 oz (Two 14 oz cans) sweetened condensed milk
    • 1 cup light brown sugar
    • 12 Tbsp (1½ sticks) unsalted butter, cubed
    • 1/3 cup light corn syrup
    • 1 tsp vanilla extract
    • 1/4 tsp salt

    For the White Chocolate Layer:

    • 2 cups white chocolate chips
    • 1/2 cup heavy whipping cream
    • 1/4 cup granulated white sugar
    • 1 tsp ground cinnamon

    Instructions

    • Preheat your oven to 350° degrees F. Line a 9x13 light metal rectangular baking pan with foil or parchment, extending the foil or parchment paper over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
    • For the cookie bars: In the bowl of a stand mixer, cream together the softened butter, brown sugar and granulated sugar with the paddle attachment until creamy and smooth, about 1 minute. Add in the egg and egg yolk, mixing well, followed by the vanilla, scraping down the bottom and sides of the bowl as needed. Lastly, add in the baking soda, cornstarch, ground cinnamon, salt, and flour until a soft dough comes together. Spread the dough evenly into the prepared pan. 
    • Bake the bars for about 25-30 minutes or until light golden brown and a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely.
    • For the caramel layer: In a medium saucepan, combine the sweetened condensed milk, butter, brown sugar and corn syrup together over medium heat. Cook, stirring occasionally, so butter melts and mixture becomes well combined. As mixture comes to a boil, begin to stir it constantly. Once the mixture comes to a full boil, reduce the heat to medium-low and simmer the caramel mixture, stirring constantly, for about 10-15 minutes or until thickened and golden brown. The mixture should almost pull away from the sides of the pan. Everyone's stovetop is different, so your mixture may thicken and brown sooner than 10-15 minutes, or take longer. Just keep your eye on it. Remove from the heat and whisk in the vanilla and salt. 
    • Pour the caramel layer evenly over the cooled cookie bars. Spread into an even layer. Cool completely at room temperature, uncovered, about 2 hours, or you can expedite the process by cooling it in the fridge for about 1 hour. 
    • For the white chocolate layer: In a small bowl, whisk together the granulated sugar and cinnamon. Set aside for now. Meanwhile, add the white chocolate chips to a medium bowl. Pour the heavy cream into a microwaveable glass measuring cup and microwave until hot to the touch, about 30 seconds. Pour the hot heavy cream over the white chocolate chips in the bowl. Let the mixture stand for about 3-5 minutes, then slowly whisk the mixture until fully smooth and melted. 
    • Pour the white chocolate ganache layer evenly over the cooled caramel layer and smooth it out into an even layer. Immediately top with the cinnamon sugar mixture and lay it on thick. Allow the white chocolate layer to harden and set, about 1 hour at room temperature, before cutting into squares to serve. You can also expedite this layer by refrigerating for about 30 minutes. For the cleanest cuts, I like to run a very sharp knife under super hot water, wipe the blade dry, and cut, repeating this process after each cut. A clean, sharp and HOT knife makes for super clean cuts.
      

      Best Ever Copycat Cosmic Brownies

      These Copycat Cosmic Brownies are the BEST I've tried that taste even BETTER than the original ones we had as kids. Super fudgy and rich with a ganache frosting and addictive rainbow chocolate chips.

      

      
      

      Ingredients

      • 1/2 cup (1 stick) unsalted butter
      • 4 ounces semi-sweet chocolate such as a Baker's chocolate bar roughly chopped
      • 1 cup granulated white sugar
      • 2 large eggs
      • 1 large egg yolk
      • 2 teaspoons vanilla extract
      • 1 Tablespoon cornstarch
      • 1/4 cup cocoa powder I recommend Dutch process
      • 1/2 cup all-purpose flour
      • 1/4 teaspoon salt
      • FOR THE FROSTING:
      • 1 & 1/2 cups semi-sweet chocolate chips
      • 1/2 cup heavy whipping cream
      • 1/4 - 1/3 cup Wilton rainbow crunch chips or you can use rainbow sprinkles, miniature M&M's candies, or even chopped walnuts

      Instructions

      • Preheat oven to 350 degrees F. Line a 8x8 or 9x9 inch square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
      • In a medium saucepan over medium-low heat, add in the butter and chopped chocolate bar and stir constantly until melted and smooth, about 5 minutes. Set aside off heat to cool for about 5 minutes, then whisk in the granulated sugar and mix well. Beat in the eggs, one at a time, followed by the egg yolk and vanilla. Lastly, add in the cornstarch, cocoa powder, flour, and salt and mix well. Spread the batter into the prepared pan in an even layer.
      • Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan.
      • Once cooled, make your ganache frosting. Add the heavy cream to a microwaveable medium bowl and microwave for about 60 seconds. Add the chocolate chips to the hot heavy cream and let set undisturbed in the microwave for about 3 minutes to allow chocolate chips to soften and melt. Whisk the ganache until smooth and glossy, then spread it evenly over the brownies in the pan. Sprinkle liberally with the rainbow chips.
      • Refrigerate the brownies for at least 1-2 hours before cutting or until the frosting has set. Brownies will keep for a week in the fridge or 3 days at room temperature.
        
        

        Chocolate Chip Cookie Dough Oreo Icebox Cake

        This Chocolate Chip Cookie Dough Oreo Icebox Cake is a real winner! Super easy and a total no-bake wonder, it consists of layers of Oreo cookies and cookie dough crumbles with a whipped cream cheese mousse for the ultimate dessert!

        

        
        
        

        Ingredients

        • 2 packages Double Stuf Oreos
        • 2/3 cup milk
        • 1¾ cup heavy whipping cream
        • 1/2 cup confectioners' sugar
        • 8 oz cream cheese, softened
        • 1/2 cup granulated white sugar
        • 2 tsp vanilla extract
        • 1 package refrigerated safe-to-eat-raw chocolate chip cookie dough, such as Pillsbury brand (24 count)
        • Additional whipped cream for garnish, optional

        Instructions

        • Lightly grease the bottom and sides of a 9" or 10" round springform pan with cooking spray; set aside.
        • In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy whipping cream and confectioners' sugar together on high speed for 5-7 minutes or until stiff peaks form. Remove the whipped cream to a separate medium bowl. 
        • To the stand mixer bowl, add in the softened cream cheese, granulated sugar and vanilla and beat until smooth and creamy, about 30 seconds. Add the whipped cream back to the cream cheese mixture in the bowl and beat on medium speed until incorporated and fluffy, about 30 seconds, ensuring no pockets of cream cheese remain. 
        • Spread a Tablespoon or two of the cream cheese mixture into the bottom of the pan. Dip an Oreo into the milk lightly, one at a time, and line the bottom of the pan with the Oreos, breaking if necessary to fit. Tear off small bite-size pieces of chocolate chip cookie dough and roll into tiny balls with your fingertips and drop all over the surface of the Oreos, being generous with the cookie dough layer. Top with half of the whipped cream cheese mixture. Repeat with another layer of Oreos, cookie dough, and the remaining whipped cream cheese mixture for a total of 2 layers, smoothing out the top layer of whipped cream cheese. You will have leftover Oreos and leftover cookie dough. Save the leftover cookie dough for garnish; save the leftover Oreos for another use. 
        • Cover and refrigerate the icebox cake for at least 6 hours, up to overnight. Garnish with additional whipped cream and more cookie dough balls, if desired. You may still have leftover cookie dough - use to bake cookies separately or for another use.
          

          Notes

          This recipe was tested using Pillsbury's refrigerated safe-to-eat-raw chocolate chip cookie dough. You're welcome to make your own edible cookie dough, but I found this was the easiest option. Always check refrigerated cookie dough to ensure it is made safe to eat raw as not all cookie dough is nowadays. 
          

          Cream Puff Cake

          This Cream Puff Cake is seriously amazing and a total crowd-pleaser! So much easier to make than individual cream puffs, this sheet-pan cream puff consists of a flaky, buttery pastry crust and a super creamy filling for a retro hit of nostalgia!

          

          
          

          Ingredients

          • 1/2 cup (1 stick) unsalted butter, cubed
          • 1 cup water
          • 1 Tbsp granulated white sugar
          • 1/2 tsp salt
          • 1 cup flour
          • 4 large eggs
          • 8 oz (1 package) cream cheese, softened
          • Two (3.4 oz EACH) pkgs instant vanilla pudding mix
          • 2½ cups milk
          • 1½ cups heavy whipping cream
          • 1/2 cup confectioners' sugar
          • Chocolate sauce and strawberries, for garnish optional

          Instructions

          • Preheat oven to 400° degrees F. Grease a 13x9 light metal baking pan with cooking spray; set aside. 
          • In a medium saucepan, add the butter, water, sugar, and salt and bring to a boil over medium heat. Add in the flour and stir with a wooden spoon for 2-3 minutes or until a ball of dough comes together. Remove from the heat and place the ball of dough into a large bowl. 
          • Using a handheld electric mixer, add an egg to the bowl with the ball of dough and beat the egg into the dough ball one at a time, mixing well after each addition, until a soft batter comes together. Press the batter evenly into the bottom of the prepared pan (you may need to grease your fingers). Bake for 30 minutes or until light golden brown. Crust will bubble and rise significantly; this is normal. Do not puncture or deflate. Allow to cool completely.
          • For the filling: In a large bowl, add both packages of pudding mix and the milk and whisk until combined and thickened. Set aside. Meanwhile, using an electric mixer or stand mixer, cream the cream cheese until smooth and fluffy, about 30 seconds. Add the pudding to the cream cheese and mix to incorporate until fully combined and no streaks of cream cheese remain. 
          • Spread the filling evenly over the pastry crust leaving a border edge of crust. Top with whipped cream or Cool Whip. Refrigerate for at least 2 hours or until set before cutting into squares. (For the whipped cream: add the heavy whipping cream and confectioners' sugar to a stand mixer bowl and beat on high speed with the whisk attachment until stiff peaks form, about 5-7 minutes).
            

            Notes

            If you're using Cool Whip, use a thawed 12 oz tub and omit the heavy whipping cream and confectioners' sugar from the recipe. 

            Remember, you're using two (2) 3.4 oz packages of instant vanilla pudding mix and only 2 & 1/2 cups of milk total. Do NOT prepare the pudding according to package directions. 
            

            Best Lemon Bundt Cake

            This Lemon Bundt Cake truly is the BEST! Super, powerfully lemony and bright with a luscious and tangy cream cheese frosting. You'll love this moist and tender cake!

            

            
            

            Ingredients

            For the Cake:

            • 1 cup unsalted butter softened
            • 2 cups granulated white sugar
            • 4 large eggs
            • 1/3 cup freshly grated lemon zest from about 4-6 large lemons
            • 1/2 tsp baking powder
            • 1/2 tsp baking soda
            • 1 tsp salt
            • 3 cups all-purpose flour
            • 1/4 cup freshly squeezed lemon juice
            • 3/4 cup buttermilk
            • 1 tsp vanilla extract

            For the Lemon Syrup:

            • 1/2 cup granulated white sugar
            • 1/2 cup freshly squeezed lemon juice

            For the Frosting:

            • 1/4 cup unsalted butter softened
            • 8 ounces (One package) cream cheese softened
            • 1 tsp vanilla extract
            • 2½-3 cups confectioners' sugar

            Instructions

            • Preheat oven to 350° degrees F. Liberally grease a 12-cup Bundt pan with shortening and flour or a really good cooking spray - seriously, really grease the heck out of it! Set aside.
            • In the bowl of a stand mixer, cream together the butter and granulated sugar together until creamy and fluffy, about 5 minutes. With the mixer on medium speed, add in the eggs, one at a time, mixing well after each addition. Beat in the lemon zest.
            • Sift together the dry ingredients in a large bowl. Meanwhile, in a medium measuring glass, combine the buttermilk, lemon juice and vanilla. Add in some of the flour mixture to the butter mixture and mix well, alternating with the buttermilk mixture, mixing well after each addition and alternating with the flour, ending with the flour mixture. 
            • Spread the cake batter evenly into the prepared Bundt pan and smooth out the top. Bake for approximately 45-60 minutes or until a cake tester or toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool in the pan for about 30 minutes, then carefully invert onto a wire rack placed over a piece of parchment or a baking sheet. 
            • While cake cools, make your lemon simple syrup: In a small saucepan, combine the lemon juice and granulated sugar over medium heat and stir until sugar is dissolved. Remove from the heat and brush over the still-warm cake. Allow cake to cool completely.
            • For the frosting: In the bowl of a stand mixer, cream together the butter, cream cheese, and vanilla until smooth, about 1 minute. Gradually add in the confectioners' sugar until smooth and fluffy. Pipe in lines over the cake. Top with strips of lemon zest, if desired.
              

              Notes

              Make sure to zest the lemons before you juice them! For 1/3 cup of lemon zest, I used about 5 large lemons. 
              
              

              FABULOUS FLAG CAKE

               2 ¼ sticks unsalted butter, at room temperature

               3 cups sugar

               6 extra-large eggs at room temperature

               1 cup sour cream

               1 ½ tsp. pure vanilla extract

               3 cups flour

               1 tsp. kosher salt

               1/3 cup cornstarch

               1 tsp. baking soda

              Heat oven to 350 degrees. Butter and flour a half-sheet baking pan

              (10x15). Your jelly roll pan that has a 1 ½“-edge will work for this. I

              used parchment paper on the bottom of the pan and sprayed with Pam

              Spray. You can turn cake out of pan after baking put on another surface

              if you use this method.

              1. Cream butter and sugar in bowl of mixer fitted with a paddle

              attachment on high speed until light and fluffy. On medium speed, add

              eggs two at a time. Then add the sour cream and vanilla. Scrape down

              the sides of the bowl and stir until smooth.

              2. Sift together in a separate bowl the flour, cornstarch, salt and baking

              soda. With mixer on low speed, add the flour mixture to the butter

              mixture until just combined. Pour into the prepared pan and smooth top

              with a spatula. Bake in center of oven for 20-25 minutes (do not overbake). Check for doneness in middle of cake with toothpick that

              comes out clean. Cool to room temperature. (If removing cake from pan, carefully turn upside down after 10 minutes of cooling.)

              Icing and fruit topping:

               ¾ lb. unsalted butter (3 sticks)

               1 lb. cream cheese at room temperature (2 8oz. pkgs.)

               8 cups powdered sugar (more if needed)

               2 tsp. vanilla extract

               2 half-pints of fresh blueberries

               3 half-pints of fresh raspberries

              For icing, combine butter, cream cheese and vanilla and beat until

              smooth. Add powdered sugar 1 cup at a time. Beat 3-4 minutes until

              smooth and creamy. If it gets too soft, refrigerate icing. Spread ¾ of the icing evenly on the cooled sheet cake. On the top left side of the cakeout line the area that will be used for the “stars” (blueberries) in a rectangle, with a toothpick. Fill the upper left corner with blueberries.Place 2 rows of raspberries across top of the cake like a red stripe, for the flag stripes. Put remaining icing in a pastry bag fitted with a star tip and pipe two-three rows of white strips below the raspberries. (I used a small Ziploc bag and snipped small hole in corner to put icing to pipe onto cake). Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries in even rows.

              Refrigerate.