1 1/2 cups white sugar
1/2 cup milk
1 (14 ounce) can sour cream
1 (12 ounce) container frozen whipped topping, thawed
In a large glass or metal mixing bowl, puree the sugar, milk and sour cream. Beat well and refrigerate until ready to serve.
For filling, whip the whipped topping until stiff peaks form. Fold whip into sauce and serve.
This is a great sounding recipe. When we were younger we would make this at dinner parties and it would become a staple. Since then it has become a favorite at our house. We do require that the cream and ice cubes are very cold (but it all depends on what works for us) and that the sugar is room temperature. Experiment with the amount of spices you add and see what works for you. Thanks for the post!
I made this recipe for a party, and it was an absolute disaster. I took the advice of others, and added just 1/2 cup of granulated sugar. It wasn't that easy to add, and it probably wouldn't have tasted any better, but at least it would have made it easier to take out. Next time I might try it with a granulated sugar substitute, but that was the only change I made.
I too prefer a creamier texture for my purposes, and here that is what I get. A cream pie crust makes this crust WAY more cake-like than custardy, IMO. I don't know why, I tried it first with 1/4 cup of cornstarch and then 1/4 cup of powdered sugar, and IMO it was way better with the powdered sugar. So, instead of 1/4 cup of powdered sugar I put 1 cup of granulated sugar, and this is what I have to say about it. It is the best damned powdered sugar I have ever tasted, and I have made it several times already. It is deliciously sweet, and I have found that I need only 1 teaspoon of it in my crust (for 1/4 cup of powdered sugar I put 1/4 tsp. in my mixer bowl). I also substituted white for the egg white, and yum. (For the crust I
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