deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
For Mother's day this year I made Redhot a variation of something she does that she learned from her Granny. Her version is basically a death by chocolate desert using chocolate graham crackers for the crust and middle/top layers, a couple packages of Jello chocolate instant pudding, a tub of Cool Whip and a can of Chocolate frosting. This is assembled and then chilled in the freezer for serving. So, I decided to do this, but making everything from scratch save the graham cracker. Also, I wanted to use strawberries so I went in search of a strawberry pudding recipe.
Went with this one:
http://jensfavoritecookies.com/2013/06/06/strawberry-pudding/
And doubled it. I used 2 1/2 cups of whole milk and 1 1/2 cups heavy cream instead of 2 and 2 milk and cream.
When the pudding chilled in the fridge overnight, I folded in the whipped cream, then assembled.
The whip cream was two cups heavy cream and a couple tablespoons of powdered sugar and a teaspoon of vanilla extract.
The icing was an 8 oz package of Greek yogurt cream cheese, a couple egg whites (I used pasteurized eggs since they weren't being cooked), a teaspoon of vanilla extract, 5 TBS of cocoa powder mixed with 1 TBS shortening, and in between 5 to 6 cups of confectioner's sugar gradually added in until I liked the consistency.
I'm loving my stand mixer by the way.
This was awesome! And, got the Redhot seal of approval.
Here are some pics...
If you like strawberry chocolate, you've got to try this. Let it chill for a couple hours in the freezer. If hard frozen, thaw for a little while before serving.
Thanks for looking!
Went with this one:
http://jensfavoritecookies.com/2013/06/06/strawberry-pudding/
And doubled it. I used 2 1/2 cups of whole milk and 1 1/2 cups heavy cream instead of 2 and 2 milk and cream.
When the pudding chilled in the fridge overnight, I folded in the whipped cream, then assembled.
The whip cream was two cups heavy cream and a couple tablespoons of powdered sugar and a teaspoon of vanilla extract.
The icing was an 8 oz package of Greek yogurt cream cheese, a couple egg whites (I used pasteurized eggs since they weren't being cooked), a teaspoon of vanilla extract, 5 TBS of cocoa powder mixed with 1 TBS shortening, and in between 5 to 6 cups of confectioner's sugar gradually added in until I liked the consistency.
I'm loving my stand mixer by the way.
This was awesome! And, got the Redhot seal of approval.
Here are some pics...
If you like strawberry chocolate, you've got to try this. Let it chill for a couple hours in the freezer. If hard frozen, thaw for a little while before serving.
Thanks for looking!
:becky:
