Wednesday, January 6, 2010

CHERRY PARSON

2 pkgs dessert topping mix
1 cup cold milk
1 cup powdered sugar
1 pkg (8-oz) cream cheese, softened
1 bakery angel food cake
slivered toasted almonds
slivered maraschino cherries
8 to 10 stemmed maraschino cherries for garnish

Combine the dessert topping and milk in a mixing bowl and beat well. Gradually add the powdered sugar to the topping mixture. Beat the softened cream cheese into the mixture adding small amounts at a time. Cut the cake into 3 layers. Place the bottom layer on a cake plate and spread with a layer of the topping mixture. Repeat with the middle layer. Add the top layer and spread with more topping mixture then cover the sides of the cake with the remaining mixture. Decorate the sides of the cake with the slivered toasted almonds and slivered cherries. Refrigerate for a few minutes. Garnish the top with stemmed maraschino cherries before serving. This makes a very pretty quick dessert.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.