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Thursday, May 22

Grandma's pink fluffy cloud


Ladyfingers or angel cake
3 ounces
Gelatin, strawberry

Water:
boiling
cold

¾ cup
1 cup
Whipped topping, frozen
8 ounces
Sugar, confectioners’
½ cup
Strawberries, fresh, sliced
3 cups
  1. In a large bowl, dissolve the gelation in boiling water, and then stir in the cold water.
  2. Refrigerate until thickened but not set, about 40 to 50 minutes.
  3. Add the whipped topping and sugar, stirring in with a wire whisk or fork.
  4. Refrigerate until almost set, about 30 to 40 minutes.
  5. Fold in the strawberries.
  6. Line a serving bowl with the ladyfingers and spoon in the strawberry mixture, or stir in the chunks of angel cake.
  7. Cover and refrigerate for a couple of hours or overnight.

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