DRIZZLED CREAM CAKE
MAKES 8 SERVINGS.
45 vanilla wafer cookies
1 1/4 cups salted mini pretzels
4 cups heavy cream
3/4 cup powdered sugar
1 cup caramel sauce
COAT an 8" square baking dish with cooking spray, line with plastic. Combine vanilla wafers and pretzels in a ziptop bag, crush. Transfer to a bowl. Beat 2 3/4 cups cream in a bowl until soft peaks form. Sprinkle in 1/2 cup powdered sugar, continue beating until stiff. Mix 1/2 cup of the whipped cream and 3/4 cup caramel sauce in a bowl, then fold mixture back into remaining whipped cream. Mix 2 cups whipped cream into cookie crumbs. SPREAD half of the remaining whipped cream in dish. Drop spoonfuls of cookie mixture on top. Top with remaining whipped cream, smooth. Cover with plastic, refrigerate 8 hours. Uncover, invert onto a platter, remove plastic. Beat remaining cream until soft peaks form. Sprinkle in remaining powdered sugar, beat until stiff. Spread on top of cake. Put remaining caramel sauce in a cup, microwave until pourable. Drizzle over cake. SERVE & ENJOY...
__._,_.___
Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
.
__,_._,___
