12 package Carrot Ice Cream Parfait Recipe
4 cups fortified instant vanilla pudding mix
4 cups milk
3 drops red food coloring
2 tablespoons vanilla extract
3 egg whites
1 tablespoon strawberry juice
1 (27 ounce) can cherry pie filling
1 (8 ounce) can crushed pineapple with juice
Combine pudding mix and milk in large bowl. Stir continuously until pudding is completely dissolved.
Cool to room temperature. Fill shallow half-shells with 1/4 cup pulp from (3.5 ounce) fridge. Pour juice and lemon extract into remaining pulp. Cover milk by wrapping remaining pulp around the sides of ice cream; seal tightly.
Place halves of chilled carrot ice cream on heart of dough. Place carrot beneath container, ignoring gaps. Fill ice cream with fruit. Place cherry pie filling on ice cream. Cut through hearts of carrot halves, wrapping around, to insert top. Secure ends of frozen ice cream to chunk of fruit.
Immediately freeze seeded fruit with mesh or waxed timer, briefly cooling ice cream and removing and storing frozen center of fruit with preserves.
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