Berries In The Snow Food

BERRIES IN THE SNOW

Steps:

• In a 2 to 3-quart pan, mix 1/3 cup sugar and cornstarch. Add milk and egg yolks; whisk until smooth. Whisk over high heat and mixture boils At once,next pan in ice water; stir often until cool, about 9 minutes. Stir in kirsch (or vanilla).
• Meanwhile, in a deep bowl, with mixer on high speed, whip egg whites with cream of tartar until foamy. Continuing to beat, gradually add 2/3 cup sugar, 1 tablespoon at a time, and beat until mixture holds stiff,m glossy peaks, about 6 minutes total.
• In a deep, 10- to 12-inch frying pan over high heat, bring about 1 1/2 inches of water to a boil; reduce heat to medium. Using a large spoon, scoop up about an eighth of the meringue at a time and push from spoon into simmering water. Fill pan with scoops of meringue without letting them touch each other (they will expand slightly). Cook until bottoms of meringues are firm to touch, about 1 minute. Turn over and cook until firm to touch on the other side, about 1 minute longer. With a slotted spoon, lift meringues from water, drain briefly, and set slightly apart in a rimmed pan or dish. Repeat to cook remaining meringues (they shrink slightly as they cool).
• Spoon the custard equally into dessert bowls. Add a poached meringue to each bowl and sprinkle with raspberries.
• Place remaining 1/2 cup sugar in an 8- to 10-inch frying pan over high heat. Shake and tilt pan often until sugar is melted and amber-colored, 3 to 4 minutes. At once, spoon the hot caramel over meringues; don't let it touch the bowls. Caramel immediatelyl becomes crisp and brittle, but softens and begins to melt after standing.
• For crisp caramel, serve immediately; for softer caramel, cover and chill up to 1 hour.

STRAWBERRIES IN THE SNOW

Steps:

• In a small bowl, stir sliced strawberries and 1/2 cup sugar together. Chill in the refrigerator for at least one hour.
• After strawberries have chilled and made some juice, stir in strawberry glaze.
• In a mixer, beat softened cream cheese, frozen whipped topping and powdered sugar together until creamy.
• Spread cream mixture in a 9×13 dish. Cut angel food cake into small, 1-inch pieces and place the cake on top of cream mixture.
• Gently push some of the cake pieces into the cream.
• Top with strawberry mixture. Chill in the refrigerator.

BLUEBERRIES IN THE SNOW

Steps:

• Combine sugar, milk, and cream cheese in a large bowl. Beat with electric mixer until blended.
• Fold in cool whip and blueberries together.
• Crumble angel food cake into small pieces and add to cream mixture Mix well and pour into a large bowl packing mixture down and spreading evenly.
• Pour blueberry pie filling on top and spread evenly. Cover and refrigerate for at least three hours before serving.

CLASSIC CHERRIES IN THE SNOW

Steps:

• Mix together graham cracker crumbs, sugar, and melted margarine. Press down for the crust in a 9 x 13 pan. Chill while you're making the filling.
• Blend cream cheese in blender.
• Gradually blend in cool whip.
• Gradually blend in powdered sugar.
• Spread in pan over crust. Chill 1/2 hour.
• Place pie filling on top of cream cheese mixture.

BERRIES IN THE SNOW

Steps:

• 1. Mix pudding according to directions on the box. Set in refrigerator to chill.Break up cake with hands or cut into cubes and place in 9x12 pan or container.Spread pudding over cake evenly.Spread fruit over pudding evenly. Top with whipped topping.

BLUEBERRY SNOW

Steps:

• Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
• Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight.

CHERRIES IN THE SNOW

Steps:

• Cut angel food cake into small cubes. Set aside.
• Beat cream cheese.
• Gradually add milk, confectioner's sugar and vanilla. Mix well.
• Fold in cool whip.
• Layer in punch bowl: cream cheese mixture, cake, cherries. Repeat.
• Refrigerate overnight.

STRAWBERRIES IN THE SNOW TRIFLE

Steps:

• Mix the water, sugar and cornstarch in a pan.
• bring to a boil over medium high heat and boil for one minute.
• remove from the heat and add the gelatin powder.
• Stir until blended.
• Allow the mixture to cool.
• Slice the berries, add to the jello mixture.
• In a separate bowl, using an electric mixer, blend the cream cheese and sweetened condensed milk.
• In a large bowl, add 1/3 the angel food cake, drizzle with 1/3 of the cream cheese mixture, then spread 1/4 of the cool whip over the top.
• Add 1/3 of the berries mixture to the bowl.
• Continue to layer until all the ingredients are used, ending with a layer of berries.
• Top with remaining cool whip.
• Chill for at least 2 hours.
• Best if eaten the same day, if it sits overnight, it will be too soggy.