Cloud Of Pink Recipes
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.
CLOUD OF PINK
Craving dessert and wanting to make something on the lighter side, I came up with this. Still a little decadent, but tasty and light.
Provided by donna morales
Categories Other Desserts
Number Of Ingredients 6
Steps:
- 1. In a small bowl, mix all ingredients well except for granola.
- 2. Chill. Top with a dollop of the whip cream and a sprinkle of granola. Top with cherry.
PINK MERINGUE CLOUDS
This has a cookie base topped by meringue that has both crush peppermint sticks and chocolate chips in it. It looks really pretty and festive. It's a Pillsbury bakeoff recipe. I haven't made it yet, but it looks like a must for a Christmas tray! Someone who has made this recipe says that the mini chocolate chips mix into the meringue better, so please consider that when making the recipe.
Provided by Debbie R.
Categories Dessert
Time 55m
Yield 42 cookies
Number Of Ingredients 15
Steps:
- Combine everything for the cookie dough; chill while preparing meringue.
- To prepare meringue: Beat egg whites with salt in small bowl until soft mounds (not peaks) form. Gradually add sugar; continue beating until stiff peaks form. (Once you get peaks that stand up, stop. You can overbeat meringue.) Fold in vanilla, vinegar, chocolate chips, and crushed candy.
- Shape dough into balls using a rounded teaspoon. Place on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar.
- Top each cookie with a rounded teaspoon of meringue. Bake at 325 for 20-25 minute.
Nutrition Facts : Calories 102.7, Fat 4.8, SaturatedFat 1.6, Cholesterol 8.1, Sodium 77.9, Carbohydrate 14.3, Fiber 0.4, Sugar 8.2, Protein 1.3
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