Red, White and Blue Truffle Dessert

A wonderful dessert to bring to a summer picnic!


For the Crust:

  • 11 oz. Vanilla Wafer Cookies (Finely chopped)
  • 1/2 cup Sugar
  • 1/2 cup Soda Fountain Malted Milk Powder
  • 5 Tbsp melted Butter

For the Filling:

  • 1 pkg. 8 oz Cream Cheese (Softened)
  • 1 jar 7 oz Jet-Puffed Marshmallow Creme
  • 1/4 cup Heavy Cream
  • 3 Heaping Tbsp. Soda Fountain ®
    Malted Milk Powder
  • 1  loaf Angel Food Cake prepared
  • 1  1/2 lb assorted Blueberries, Strawberries, Raspberries and Blackberries


  1.  Blend together cream cheese, marshmallow cream and heavy cream together with a hand mixer.  (about 2 minutes)
  2. Add 1/4 cup of Soda Fountain Malted Milk Powder, continue to mix until blended.
  3. Cover cream cheese mixture and place in frig for approx. an hour. 
  4. In a mason jar or other glass container, layer cubed cake, cream, raspberries, blueberries, cream, sliced strawberries, blueberries (or blackberries) and a dollop of cream.
  5. Place in freezer for 30 minutes.
  6. Garnish with a berry and place in frig to keep it chilled.  
1 lb Canister
2.5 lb Canister
10oz Bag
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