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Cooking & Baking

csziggy

(34,189 posts)

4. Maybe I should stick with the Cool Whip?

Reply to Warpy (Reply #3)

Thu Mar 9, 2017, 10:12 PM

Mar 2017

That might be easier and more stable than the whipped cream. Frankly I have not used straight gelatin and am not prepared to start with this experiment.

I don't mind if the strawberries weep into the cream cheese mixture - though I could get some strawberry glaze to mix with the strawberries before folding them into the cream cheese. Or I could put the strawberries with glaze on the bottom, put the cream cheese mixture in the middle and the cake on top.

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Can I make upside down mini-trifles and freeze them? [View all] csziggy Mar 2017 OP

I would use Amaretto/Disaronno and not use the almond extract . stonecutter357 Mar 2017 #1

Well, I have the almond extract and not the Amaretto so that will stay csziggy Mar 2017 #2

Do you have the recipe for the strawberry ice cream ? stonecutter357 Mar 2017 #7

I think this is the one I used csziggy Mar 2017 #9

You'll want to stabilize the whipped cream with gelatine Warpy Mar 2017 #3

Maybe I should stick with the Cool Whip? csziggy Mar 2017 #4

With the whipped cream and cream cheese... Laffy Kat Mar 2017 #5

LOL! I don't think they would travel well csziggy Mar 2017 #6

Oh, well, it was worth a try. Laffy Kat Mar 2017 #8