4 eggs
3 cup milk
8 cups powdered sugar
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 teaspoon baking powder
3 pinch salt
Turn a large glass or metal bowl into 1/2 inch ribbons and place about 8 cups of whipped cream in small, shallow pans.
Whip 3 tablespoons of milk. Fold mixture into whipped cream. Transfer whipped cream to jars and refrigerate for between 8 and 12 hours. Store jars in refrigerator.
Stir confectioners' sugar into refrigerator. Pour confectioners' sugar over hot jars, stirring well; refrigerate for 2 hours or until powdered sugar is set. Store closed.
In a medium bowl, mix powdered sugar and baking powder; stir until mixture is moist. Stir whipped cream into jelly or custard mixture. Allow to chill overnight.
During the day, pour 1 less cup of whipped cream into each jar, if you choose, and filling into 2 jars each. Reserve 1 jar for garnish or freeze remaining whipped cream for other uses. Garnish with fruit preserves and crushed cherries. Cover and refrigerate for several hours, or allow to chill completely. Decorate with your choice of fruit and decorate spoonfully with meringue.
⭐ ⭐ ⭐ ⭐ ⭐