CWY: Holiday Cherry Delight and Hamburger Cupcakes

ASHWAUBENON – This weeks Cooking With You Guest is Tiffany Kraft of Green Bay!

Tiffany joined FOX 11’s Emily Deem in the kitchen to create some great desserts for your Memorial Day Weekend!

Holiday Cherry Delight:

Ingredients:    1 1/2 cups boiling water

2 cups crushed ice cubes

2 – 3oz pkgs cherry jello

1 can cherry pie filling

4 cups angel food cake (store bakery ones work good)

1 1/2 cups milk

1 3.4 oz instant vanilla pudding

small pkg of blueberries

1 12 oz cool whip

* Stir boiling water with cherry jello until dissolved, stir in crushed ice until melted then stir in the pie filling.

Tear apart cake and put pieces into a 3 qt clear bowl. Top cake with cherry filling and refrigerate for 20 – 30 minutes,

Mix pudding and milk with wire whisk. Stir in 1/3 container of cool whip and pour on top jello mixture.

Arrange blueberries on top of pudding mixture (making sure to see the blueberries on the edge).

Put the rest of the cool whip on top of blueberries etc.

Refrigerate for at least 3 hours. (Can be made the night before and let set over night)

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