The first time I made the Cream Cake I have posted about before, I knew the frosting was SOOOO good it could easily stand alone. I finally did something with that thought. I made the frosting and was able to fill 6 mini graham cracker crusts and a full-size one as well. Then, because I was pressed for time, I popped them in the freezer to firm up while we were eating dinner. GREAT! They were fabulous...exactly as I expected they would be. I reposted the recipe below for your convenience. Another thought I had, but haven't tried yet, is to make parfaits with graham cracker crumbs, this frosting and more strawberries! WOW! Can't wait to try that one. I may have to make them in little disposable shot glasses so they are single-serve/single-bite desserts...and cute too! Would love to hear your comments when you share this one with your family!
Strawberry Cream Pie (aka frosting from Cream Cake)
Combine 2 1/2 to 3 cups of frozen sweetened strawberries (thawed) with 1 small box instant vanilla pudding. Stir well then fold in 8 oz. whipped topping.
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