Nick’s Cheese Cherries Surprise
Small saucepan
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup sugar
2 Tbsp fresh lemon juice
2 tsp vanilla extract
2 cups cream cheese
1 (12-ounce) can evaporated skimmed milk
6 Stemmed glasses (Champagne flutes)
1 (21-ounce) can cherry pie filling
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup sugar
2 Tbsp fresh lemon juice
2 tsp vanilla extract
2 cups cream cheese
1 (12-ounce) can evaporated skimmed milk
6 Stemmed glasses (Champagne flutes)
1 (21-ounce) can cherry pie filling
In
a small saucepan, combine gelatin and cold water. Let the mixture
stand for 1 minute and then cook the mixture over low heat, stirring until
the gelatin dissolves. Turn off the gelatin mixture and let it stand. Next, combine sugar, lemon juice, vanilla extract and cream cheese in a
medium-sized mixing bowl. Beat the ingredients with a mixer set on
“Medium” speed until the mixture is smooth. Lastly, gradually add the
milk and reduce your mixer’s speed to “Low” and mix until
smooth. Add in the gelatin mixture and beat until well blended. Spoon
one heaping tablespoon of pie filling into each of 6 stemmed glasses.
Top the pie filling with 1/2 cup of the gelatin/cheese mixture. Cover
each glass and chill for at least 3 hours. Spoon another heaping
tablespoon of pie filling onto each glass. Enjoy on a hot summer
day!!
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