Happy Cinco de Mayo! Cinco de Mayo is the day Mexico celebrates their victory over the French army in 1862. So what better way to celebrate than with delicious desserts to go with your favorite Mexican dishes. Both recipes are easy to make and so worth the little effort. Enjoy!

Tres Leches Cake

For the cake:

1 1/2 flour

1 teaspoon baking power

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, at room temperature

1 cup sugar

5 eggs

1 1/2 teaspoon vanilla

Preheat oven to 350 degrees and grease a 9X13 inch pan and set aside. In a medium bowl whisk together flour, baking powder, and salt. Set aside.

Beat the butter with an electric mixer on medium speed until fluffy, about 1 minute. Decrease the speed to low and with the mixer still running, slowly add the sugar, scrape sides if necessary. Add 1 egg at a time and mix well after each egg. Add vanilla and mix to combine. Slowly add the flour mixture to the butter mixture in small batches and mix just until combined. Pour batter into prepared pan and spread evenly in a layer. Bake for 20-25 minutes, or until the cake is lightly golden. Cool on a cooling rack for 30 minutes. Poke the top of the cake all over with a fork. 

For the three-milk glaze:

1 12 ounce can evaporated milk

1 14 ounce can sweetened condensed milk

1 cup half and half

In a small bowl, whisk all 3 milks together. Pour the glaze over the slightly warm cake, drizzling evenly over the cake. Refrigerate overnight. 

For the whipped cream:

2 cups heavy cream

1 cup plus 2 teaspoons sugar

1 teaspoon vanilla

Just before serving, using an electric mixer, whip together the cream, sugar and vanilla until stiff peaks form and the mixture is thick. Spread evenly over cake and serve. Refrigerate any leftovers.

Easy Frozen Strawberry Pie

1 1/2 cup crushed pretzels

1/2 cup melted butter

1 10 ounce package of frozen strawberries in syrup, thawed

1 8 ounce cream cheese, softened

1 14 ounce can sweetened condensed milk

1/2 cup frozen margarita mix, thawed

1 cup heavy cream, whipped until stiff peaks

Mix crushed pretzels and melted butter well and press into the bottom of a 9 inch spring form pan (or 9x13 inch pan). Refrigerate until ready to use.

In a blender add strawberries, cream cheese, sweetened condensed milk and margarita mix. Blend well on medium speed. Pour mixture onto pretzel crust and freeze for at least 4 hours. Let stand at room temperature for 5 minutes before cutting. Freeze any leftovers.