Mike and Georg had this dessert while we were on vacation in Vieques (Puerto Rico). I came home and found the recipe online and was surprised at how easy it is to prepare. The biggest trick is unmolding it without breaking it. I run a hot knife around the rim and dip the cups into hot water for a few seconds. Tip onto dessert plates and top with fresh raspberries and a drizzle of raspberry puree.
ready in about 25 minutes;
serves 4
You might need to buy:
- salt
- sugar
- whipping cream
- cold water
- Knox gelatin
- Fresh mint leaves for garnish.
- Fresh raspberries and raspberry puree
- vanilla
- sour cream
Scott and Penny really like this.
serves 8
You might need to buy:
- vanilla or white chips
- toffee bits or almond brickle
These are made the night before and popped in the oven Christmas
morning when the kids are attacking their stockings!
serves 10
You might need to buy:
- instant vanilla pudding mix
- unbaked frozen dinner rolls
- ground cinnamon
You might need to buy:
- For the topping:
- packed dark brown sugar
- ground cinnamon
- For the berries:
- fresh blueberries
- lemon
You might need to buy:
- pecans
- cream cheese
- fresh blueberries
- Cool Whip
Little cheese puffs
serves 10
You might need to buy:
- cream cheese
- puff pastry
Double the topping. Barb uses the 7″ × 11″ pan; Meg 9" square.
ready in about an hour and 5 minutes
You might need to buy:
- butter
- milk
- flour
- salt
- baking powder
- blueberries
- Topping:
- flour