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.
PINK CLOUD
"My grandmother made this colorful fluff for Christmas dessert, but it's delicious anytime of the year," says Joanna Powell of Etobicoke, Ontario. "Replace the crunchy pecans with cubes of sponge cake for a fun change of pace."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, dissolve gelatin in boiling water. Cool until syrup. add ice cream; beat until blended. Refrigerate until partially set. Fold in strawberries and pecans. Spoon into individual serving dishes. Refrigerate until firm.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 75mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
PINK PEPPERMINT MARSHMALLOW CLOUDS
These homemade marshmallows are perfectly pink and peppermint-y! The light and fluffy base is topped with a layer of crushed candy canes making for a perfect combination of soft and crunchy.
Provided by Food Network Kitchen
Categories dessert
Time 8h55m
Yield 12 marshmallows
Number Of Ingredients 9
Steps:
- Line a 9-by-13-inch baking dish with parchment paper letting the paper overhang on two sides. Dust the paper and pan liberally with the confectioners' sugar.
- Put 1/2 cup cool water in the bowl of a stand mixer fitted with a whisk attachment and sprinkle the gelatin over the water.
- Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and cook, swirling the pan occasionally, until the sugar mixture reaches 240 degrees F on a candy thermometer, 12 to 15 minutes.
- With the mixer on medium-low speed, very slowly pour the hot sugar syrup into the gelatin mixture. Continue to beat until foamy, about 1 minute, then increase the speed to high and beat until the mixture forms stiff peaks and the bottom of the bowl is just slightly warm to the touch, 10 to 15 minutes.
- Add the peppermint extract and the pink food coloring and mix again to combine. Spread the marshmallow mixture into the prepared pan and smooth the top with an offset spatula sprayed with cooking spray. Sprinkle the top with the crushed candy. Let sit, uncovered, overnight.
- Lift the marshmallow out of the pan using the overhanging parchment as handles and place on a cutting board. Use a sharp, heavy knife sprayed with cooking spray to trim the edges. Cut the marshmallow into 12 pieces, spraying the knife between cuts as needed.
- To store the marshmallows, dust the bottom of an airtight container with confectioners' sugar. Remove the marshmallows from the parchment, place in the container and keep at room temperature for up to a week.
PINK CLOUD
This is a favorite of mine that is usually served for spring/summer cookouts or big get-togethers.
Provided by descenzofamily
Categories Jell-O® Salad
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Combine gelatin, whipped topping, cottage cheese, and pineapple in a large bowl. Mix until evenly pink. Refrigerate until ready to serve.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 23.3 g, Cholesterol 5.6 mg, Fat 11.2 g, Fiber 0.4 g, Protein 5.9 g, SaturatedFat 9.2 g, Sodium 179 mg, Sugar 15.5 g
CHERRY CLOUD
My mother called this 'Cherry Cloud Salad,' but in the 70's and 80's everything was a salad! These days most people call it a dessert, as it's very sweet and rich.
Provided by Tami Thompson Wright
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Beat sweetened condensed milk, cream cheese, and whipped topping together in a bowl. Stir pineapple, cherry pie filling, and pecans into the milk mixture.
- Cover bowl with plastic wrap and freeze for at least 1 hour.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 51.3 g, Cholesterol 38 mg, Fat 19.8 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 11.1 g, Sodium 131.1 mg, Sugar 33.6 g
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