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I love chocolate anything, and in my town one of our local supermarkets frequently has whipping cream reduced to half price and I never can find a way to use it up before it spoils.
Combine gelatin and hot water in electric blender. Cover, puree at high speed, scraping down sides once, for 40 seconds. Add chocolate pieces and sugar. Cover, puree at high speed 10 seconds. Add egg yolks, whipping cream, vanilla and crushed ice. Cover, blend at medium speed until ice dissolves and mixture begins to thicken.
Pour immediately into 6 dessert glass. Chill until ready to serve. (Dessert should be firm enough to serve in 5 minutes). Garnish with sweetened whipped cream and chocolate curls
Source: 1984 copy of Family Circle magazine
By leanne chaisson from Williams Lake, BC
Dissolve gelatin in boiling water. Add sugar and salt. Mix thoroughly. Cool until partially set.
Beat until light and fluffy. Fold in pineapple. Fold in stiffly whipped cream.
Pour into mold. Chill.
Source: 1935 The Household Searchlight Cook Book
By Vi Johnson from Moorpark, CA
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To stabilize whipped cream, add a small amount of instant vanilla pudding instead of sugar while whipping the cream.
By Ron from Cortez, CO