Chocolate Whipped Cream Cake with Strawberries
This is a “must try” recipe. Downright delicious but then again all you have to do is read the name and it says it all. Great dessert for entertaining guests, it looks fantastic and will leave your guests in awe. But this recipe is also great for just an everyday family treat. Try this recipe once and you will look for every reason you can to make it again, it is just that good.
I made this dessert a while back and absolutely loved it. I do have a tendency to really like any kind of creamy desserts and Chocolate is one of my favorites. I don’t even know what to say about Strawberries except…. “oh my”.
This dessert is down right fantastic. I think everyone will love this. Light, creamy and packed full of flavor. Give this recipe a try I am sure that you will not be sorry.
Chocolate Whipped Cream Cake with Strawberries
Here is another great recipe that you may want to try
Kool-Aid Pie
Using your favorite flavor of Kool-Aid in this delicious pie will surely become an immediate family favorite..
Ingredients:
- 1 pkg – Kool-Aid unsweetened any flavor (we used cherry)
- 1 can of sweetened condensed milk
- 1 graham crust
- 1 pkg unflavored gelatin(optional)
- Whip cream
Directions:
Empty the can of sweetened condensed milk into a microwave safe bowl.
Microwave for 1 minute on high to heat the milk.
Add the unflavored gelatin (if you are not adding the unflavored gelatin then you do not need to heat the milk in the microwave).
If you do not think the milk is hot enough to dissolve the gelatin microwave for another 30 seconds.
Add your Kool-Aid package to the milk and stir together until it starts to thicken.
Fold in 2 large scoops of whip cream of whip cream. Pour this filling into a pie crust.
Top with an additional layer of whip cream. Refrigerate for at least 4 hours and enjoy.
~If you are not using the gelatine the pie still works and tastes great. It will have more of a consistency of a soft cream pie but still very delicious. With the gelatine the pie has the same flavour but holds its shape together.
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