I've made this at least five times in the last six months and it's been a HUGE hit everytime!
Strawberry Chocolate Mousse Cake
1 cup of chocolate graham cracker crumbs or you can crumble oreo's without the icing - yum!
3 Tablespoons of melted butter
2-3 cups of strawberries, stemmed and halved
2 cups of semisweet chocolate chips
1/2 cup of water
2 Tablespoons light corn syrup
2 1/2 cups of whipping cream, divided
1 Tablespoon of sugar
In a bowl, mix chocolate cracker or cookie crumbs and butter. Be sure and blend thoroughly. Press mixture evenly into the bottom of a 9-inch springform or cheesecake pan. Stand the strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. (these go around the outside of the cake). Set this whole ensemble aside.
Pour chocolate chips into blender. In a small pan over medium heat, mix water and corn syrup; bring to a boil and simmer for 1 minute. Immediately pour the mixture over chocolate chips and blend in blender until smooth. Cool to room temperature.
Meanwhile, in a large bowl, beat 1 1/2 cups of the cream to form stiff peaks. With a spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into your already prepared pan; level the top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.
Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup of cream to again form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. You can place this in the refrigerator to firm a bit more before serving, or you can serve immediately.
The recipe meme that began before recipe meme's existed.
This blog now stores my best recipes!
Daily Themes were:
Mon - Anything Goes
Tue - One Dish/Casseroles
Wed - Name Brand and Restaurant
Thu - Appetizers and Sides
Fri - Sweet Tooth
Showing posts with label Fruit. Show all posts
Showing posts with label Fruit. Show all posts
Thursday
Tropical Fruit Salad
In honor of the upcoming Memorial Day holiday!
Tropical Fruit Salad
2 cans mandarin oranges, drained
2 cans pineapple chunks with liquid
3 firm bananas, sliced (do not add until ready to serve!)
1 4oz. box instant vanilla pudding
1/2 cup shredded coconut
In large bowl, combine all ingredients. It will still be runny, but as the pudding begins to set, the salad will thicken. Chill overnight. Stir before serving.
For best results, add sliced bananas just before you are ready to serve the salad, so they don't brown too much.
Tropical Fruit Salad
2 cans mandarin oranges, drained
2 cans pineapple chunks with liquid
3 firm bananas, sliced (do not add until ready to serve!)
1 4oz. box instant vanilla pudding
1/2 cup shredded coconut
In large bowl, combine all ingredients. It will still be runny, but as the pudding begins to set, the salad will thicken. Chill overnight. Stir before serving.
For best results, add sliced bananas just before you are ready to serve the salad, so they don't brown too much.
Tuesday
Watergate Salad
A real favorite at our house. We make it all the time!
Watergate Salad
1 package of pistachio pudding and pie filling
1 can of crushed pineapple in juice
1 cup white miniature marshmallows
1/2 cup chopped pistachios (if desired)
1 tub of whipped topping
Stir the pudding mix, the pineapple with juice (keep the juice in - don't drain!), marshmallows and nuts in large bowl until well blended. Gently stir in container of whipped topping. Refrigerate 2 hours. Garnish as desired.
Watergate Salad
1 package of pistachio pudding and pie filling
1 can of crushed pineapple in juice
1 cup white miniature marshmallows
1/2 cup chopped pistachios (if desired)
1 tub of whipped topping
Stir the pudding mix, the pineapple with juice (keep the juice in - don't drain!), marshmallows and nuts in large bowl until well blended. Gently stir in container of whipped topping. Refrigerate 2 hours. Garnish as desired.
Fresh Fruit Trifle
I love making trifles. Not only do they look fabulous, but they taste amazing too.
Fresh Fruit Trifle
36 vanilla wafers cookies OR 1 pound cake cut into small squares
2 Tablespoons of orange juice
3 cups of seasonal fresh fruit, such as sliced peeled kiwi, cherries, raspberries, blueberries and/or sliced strawberries
3 cups of cold milk
2 packages of vanilla instant pudding (you can also use chocolate or other flavors)
1 package of White Baking Chocolate, melted, cooled slightly (we use regular milk chocolate because nobody here likes white chocolate)
1 tub of whipped topping
If using cookies, break them up into a trifle bowl. Sprinkle with orange juice.
If using pound cake, cut into squares and layer on bottom of trifle bowl. Sprinkle with orange juice.
Top with layers of the chosen fruits.
In a bowl, mix milk and dry pudding mix. Beat for two minutes or until well blended. Refrigerate until pudding starts to thicken. Add chocolate; stir until well blended. Stir in half of the whipped topping. Spoon entire mixture over fruit; top with the remaining whipped topping. For best results, refrigerate at least 30 minutes, however overnight works better. Leftovers can be stored in refrigerator. YUM!!
Fresh Fruit Trifle
36 vanilla wafers cookies OR 1 pound cake cut into small squares
2 Tablespoons of orange juice
3 cups of seasonal fresh fruit, such as sliced peeled kiwi, cherries, raspberries, blueberries and/or sliced strawberries
3 cups of cold milk
2 packages of vanilla instant pudding (you can also use chocolate or other flavors)
1 package of White Baking Chocolate, melted, cooled slightly (we use regular milk chocolate because nobody here likes white chocolate)
1 tub of whipped topping
If using cookies, break them up into a trifle bowl. Sprinkle with orange juice.
If using pound cake, cut into squares and layer on bottom of trifle bowl. Sprinkle with orange juice.
Top with layers of the chosen fruits.
In a bowl, mix milk and dry pudding mix. Beat for two minutes or until well blended. Refrigerate until pudding starts to thicken. Add chocolate; stir until well blended. Stir in half of the whipped topping. Spoon entire mixture over fruit; top with the remaining whipped topping. For best results, refrigerate at least 30 minutes, however overnight works better. Leftovers can be stored in refrigerator. YUM!!
Cherry Dream Salad
Cherry Dream Salad
1 pkg. cherry jello
2 cans crushed pineapple
1-2 cans mandarin oranges, drained
1 container whipped cream
1 pkg. colored marshmallows
Directions:
In a large bowl, dump pineapple with juice - don't drain out juice! Sprinkle jello in. Stir well until thick. Fold in whipped cream and stir well. Add in mandarin oranges and stir. A can of fruit cocktail can be added, if desired. Add marshmallows. Chill for at least two hours before serving.
2 cans crushed pineapple
1-2 cans mandarin oranges, drained
1 container whipped cream
1 pkg. colored marshmallows
Directions:
In a large bowl, dump pineapple with juice - don't drain out juice! Sprinkle jello in. Stir well until thick. Fold in whipped cream and stir well. Add in mandarin oranges and stir. A can of fruit cocktail can be added, if desired. Add marshmallows. Chill for at least two hours before serving.
Blueberry Cream Cheese Pound Cake
Blueberry Cream Cheese Poundcake
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar
Preheat oven to 350°F (175° C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar
Preheat oven to 350°F (175° C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
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