Royal Desserts in Honor of William and Kate

If you liked the royal blue velvet cake we featured last week, then you'll love these three dessert ideas from Betty Crocker. Inspired by traditional British treats, these recipes are a delightful way to celebrate Prince William and Kate Middleton's upcoming nuptials. Enjoy them on the morning of April 29 while you watch the grand affair. It's almost as good as being there. Almost.

Mini Buckle Berry Pies … Inspired by Kate Middleton's hometown of Bucklebury, a crumbly buckle topping makes these mini berry pies extra delicious.

Ingredients: 1 box Pillsbury refrigerated pie crusts, softened as directed on box; 1 3/4 cups fresh blueberries; 4 tablespoons sugar; ?1 tablespoon cornstarch; ?1/3 cup Gold Medal all-purpose flour; ?1/4 cup shredded coconut; ?3 tablespoons butter or margarine, softened

Heat oven to 425°F. Unroll both pie crusts on work surface. With 4 1/2-inch round cutter, cut 4 rounds from each pie crust. Fit rounds into 8 ungreased regular-size muffin cups, gently pressing in bottoms and up sides, pinching top edges to form rim.

In small bowl, toss blueberries with 2 tablespoons of the sugar and the cornstarch. Divide berry mixture among pastry-lined muffin cups.

In another small bowl, mix flour, coconut, butter and remaining 2 tablespoons sugar with fork or pastry blender until crumbly. Spoon evenly over blueberries.

Bake 23 to 25 minutes or until fruit just begins to bubble. Cool 5 minutes; remove from muffin cups to cooling rack.

English Rose Jam Cake Stacks … Layers of cake and jam topped with a delicate English rose made from nothing other than a fruit roll-up snack!

Ingredients: 1 box Betty Crocker SuperMoist yellow cake mix; 1 cup water; 1/3 cup vegetable oil; 3 eggs; 2 Fruit Roll-Ups strawberry chewy fruit snacks; Sugar; 8 toothpicks; 8 teaspoons seedless raspberry jam; 1 cup Betty Crocker Rich & Creamy vanilla frosting

Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 30 minutes. Place cake in freezer. Freeze until firm, about 1 hour.

Meanwhile, to make roses, unwrap fruit snacks. Brush one side of each fruit snack lightly with water. Sprinkle with sugar to coat. Repeat on other side. Cut each snack into 1/2-inch strips. Starting at one short end, roll strips around one end of toothpick, gathering it together to form a rose. Add on an additional strip, pressing to hold it together. Repeat to make 8 roses.

To assemble jam stacks, remove cake from freezer. Using foil, lift cake from pan. Using 2 3/4-inch round biscuit cutter, cut 16 rounds from the cake. On cooling rack, place 8 rounds top side down. Spread each with 1 teaspoon raspberry jam. Top with remaining cake rounds top side up.

Place frosting in small microwavable bowl. Microwave uncovered on High about 30 seconds or just until melted; stir to blend. Let cool slightly. Spoon 2 tablespoons frosting over each cake, allowing frosting to run down sides of cake. Insert rose-topped toothpick through top of each cake to secure layer and for rose to provide decoration.

Frozen Foolish Royal Mess Two traditional British desserts, a “fool” and a “mess,” combine for the ultimate frozen delight.

Ingredients: 1 pouch Yoplait Frozen Smoothie triple berry; 1 14 oz. can of sweetened condensed milk (not evaporated); 2 cups frozen (thawed) whipped topping; 6 (2-inch) white meringue cookies, coarsely chopped; Fresh strawberries, raspberries or blueberries, Fresh mint

Line 8×4-inch loaf pan with foil, leaving edges of foil hanging over sides of pan. In blender, empty contents of smoothie pouch. Add sweetened condensed milk. Cover; blend on high speed 1 to 1 1/2 minutes, stopping blender to scrape down sides as necessary, until smooth.

Pour into large bowl. Fold in whipped topping until blended. Gently fold in meringue cookie pieces. Pour mixture into foil-lined loaf pan. Meringue pieces will float to top of mixture. Freeze at least 8 hours until firm.

To serve, use foil to lift frozen loaf from pan. Pull back foil. Cut into eight 1-inch slices. Serve immediately. Serve with fresh berries and mint.