A Taste Of Summer - Rosemary & Mint Blog at Allrecipes.com - 266716

Rosemary & Mint

A taste of Summer 
 
Feb. 6, 2012 10:30 pm 
Updated: Feb. 9, 2012 5:20 am
About this time of year, after months of dark, cold weather, I start wistfully thinking about summer and the promise of warmth and sunshine. One of my favorite desserts from childhood was a summer-only treat made of angel food cake/cream cheese/whipped topping ‘snow’, which Mom and Grandma would top with canned cherry pie filling for me. What can I say - I loved cherry pie filling as a kid!
These days I make the dessert anytime with frozen blackberries picked and preserved in August. It’s a reminder of summer – of the sun warmed fruit, juice-stained fingers and lips, bees buzzing and jammy berry perfume in the air. ‘Cherries in the Snow’ has evolved from canned filling to ‘Berries in the Snow,’ a gelée with blackberries, raspberries, blueberries, or strawberries (or any mixture thereof). Use whatever sounds good to you!
Note: *Recipe will make more a bit more gelée topping than can fit in a 9x9” pan.
Berries in the Snow
'Snow'
1 8oz. container whipped topping
1 c. powdered sugar
1 8oz. package cream cheese
1 angel food cake
Blend together cream cheese and sugar. Fold in Cool Whip. Break Angel Food cake into small pieces, and beat into cream cheese mixture. Scrape into a 9x9” pan.
Topping
1 c. sugar
2 c. water
3 heaping Tbsp. Cornstarch
4 Tbsp. Karo syrup
¼ tsp. Salt
5 Tbsp. Raspberry or Strawberry Jello mix
2 c. Berries (or as many as desired)
Add Sugar, Water, Cornstarch, Karo, and Salt to a medium pot. Whisk together, and turn to medium heat. Stirring continually, heat until mixture boils and turns clear. Immediately remove from heat, and add powdered Jello. Allow mixture to cool until lukewarm, and then gently stir in berries.
Cover the top of the cream cheese and Angel Food Cake mixture with the berry blend. Refrigerate at least 2 hours or until chilled through before serving.
Berries in the Snow
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Comments
Feb. 9, 2012 5:20 am
That looks so tasty right now! When I lived in Hawaii there was a store that sold something very close to this so I think I will give it a try. Thanks for sharing!
 
 
 
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Rachlean

Living In
Seattle, Washington, USA

Member Since
Jan. 2009

Cooking Level
Intermediate

Cooking Interests
Baking, Stir Frying, Slow Cooking, Asian, Italian, Healthy, Vegetarian, Dessert, Gourmet

Hobbies
Scrapbooking, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting

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About Me
Mad scientist during the day, artist at night! Well, maybe not quite, but getting home from a very analytical job and starting a meal is so amazingly relaxing... Cooking is my daily creative outlet apart from painting and drawing.
My favorite things to cook
Pretty much anything! It's all an adventure, but lately I've really been working on meat done-ness by feel, and meals that are light, healthy, and protein-veg adaptable. Bread, cookies, and pastries are my favorite weekend treats to bake!
My favorite family cooking traditions
Dinner with the family was a huge part of growing up. No matter what we were doing, or which directions we were going, everyone sat down to a home-cooked, from scratch, out of the garden dinner every night. I especially remember Thanksgiving turkey done on our Webber BBQ; so golden and crispy on the outside and moist inside! We'd stand around the BBQ for hours just sniffing and waiting for the bird to be done. I'm continuing the tradition of dinner as togetherness with my family.
My cooking triumphs
A 3 tier, custom turquoise fondant cake with pearl dusted fondant daisies for my sister's bridal shower. Every part except the silver dragees hand-made. Amazingly for a first-time fondant experience, it came out nearly perfect thanks to all the advice from AllRecipes members!
My cooking tragedies
I'm around 5 or 6 years old. Mom is out in the garden and I decide to make chicken noodle soup from a packet. Half way through boiling the noodles, I add more noodles, because it doesn't look like there are enough. Oops! Crunchy and overly tender noodles together! I've never forgotten that first basic lesson in cooking.
 
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