PINK CLOUD SALAD
This is 1 of my late wife Brenda's Church recipes. She was a member on Just A Pinch.com http://www.justapinch.com/me/mbf Brenda Kay Friley...May 27, 1965 - September 19, 2012 We was married on October 9, 2010...pictures of our wedding is in my photo album
Provided by Rev BJ Friley
Categories Gelatin Salads
Number Of Ingredients 6
Steps:
- 1. Mix Cool Whip, add dry jello and cottage cheese, crushed drained pineapple and pecans.
- 2. Mix well and chill.
PINK PEPPERMINT MARSHMALLOW CLOUDS
These homemade marshmallows are perfectly pink and peppermint-y! The light and fluffy base is topped with a layer of crushed candy canes making for a perfect combination of soft and crunchy.
Provided by Food Network Kitchen
Categories dessert
Time 8h55m
Yield 12 marshmallows
Number Of Ingredients 9
Steps:
- Line a 9-by-13-inch baking dish with parchment paper letting the paper overhang on two sides. Dust the paper and pan liberally with the confectioners' sugar.
- Put 1/2 cup cool water in the bowl of a stand mixer fitted with a whisk attachment and sprinkle the gelatin over the water.
- Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and cook, swirling the pan occasionally, until the sugar mixture reaches 240 degrees F on a candy thermometer, 12 to 15 minutes.
- With the mixer on medium-low speed, very slowly pour the hot sugar syrup into the gelatin mixture. Continue to beat until foamy, about 1 minute, then increase the speed to high and beat until the mixture forms stiff peaks and the bottom of the bowl is just slightly warm to the touch, 10 to 15 minutes.
- Add the peppermint extract and the pink food coloring and mix again to combine. Spread the marshmallow mixture into the prepared pan and smooth the top with an offset spatula sprayed with cooking spray. Sprinkle the top with the crushed candy. Let sit, uncovered, overnight.
- Lift the marshmallow out of the pan using the overhanging parchment as handles and place on a cutting board. Use a sharp, heavy knife sprayed with cooking spray to trim the edges. Cut the marshmallow into 12 pieces, spraying the knife between cuts as needed.
- To store the marshmallows, dust the bottom of an airtight container with confectioners' sugar. Remove the marshmallows from the parchment, place in the container and keep at room temperature for up to a week.
BABY SHOWER PINK CLOUD PUNCH
This makes a wonderful punch for a baby girl's baby shower or a little girl's party! ---since this has such a wonderful colour it is best served in a large fancy punch bowl and should be served as soon as possible as the scoops of sherbet tend to get soft but don't worry if they melt in the punch it really makes the punch taste even better! --- this takes little time to prepare and is *so* good! If you should decide to add in any ice just make ice cubes out of any extra lemon-lime soda I have little fancy ice cube container shapes that I use just for punch and fancy drinks, if you prepare the ice cubes days in advance and just store them in a ziploc plastic bag it really saves time --- if you are using frozen concentrate lemonade for this recipe you might want to reduce the water amount slightly and increase the sugar amount but this is only optional, you will love this! --- also see my recipe#292039
Provided by Kittencalrecipezazz
Categories Punch Beverage
Time 15m
Yield 12-15 serving(s)
Number Of Ingredients 4
Steps:
- In a large glass punch bowl, mix the lemonade and lemon-lime soda.
- Add in half of the sherbet, and stir well to make frothy.
- Add in small scoops of the remaining well-frozen little sherbet balls.
- And the lemon and/or orange slices (if using).
- Serve immediately.
- NOTE: just a hint, prepare and freeze your sherbet balls very well in the freezer a head of time so they will remain hard in the punch, and not melt as fast, I do this days ahead, and place them in a large plastic freezer container until ready to drop into the punch.
- Also make certain that your lemonade and soda are VERY cold, so you do not have to add any ice to the punch when serving, although of coarse ice may be aded if desired.
- DELICIOUS!
Nutrition Facts : Calories 245.7, Fat 2.2, SaturatedFat 1.1, Cholesterol 1, Sodium 59.4, Carbohydrate 56.1, Fiber 1.4, Sugar 48.3, Protein 1.2
PINK CLOUD SALAD
Make and share this Pink Cloud Salad recipe from Food.com.
Provided by Christine
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, mix the pineapple and cherry jello.
- Bring to a boil.
- Add 1/2 cup cold water.
- Chill mixture until soft set.
- Fold in cottage cheese, cool whip and pecans.
- Chill until congealed firm.
- Enjoy.
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