3 (8 ounce) containers frozen whipped topping, thawed
1 cup water
1 (10 ounce) package frozen chopped night-bloom
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
In a large sauce pan, combine Fasted Waffles III, Cheese, and Thawed Waffles. Transfer to sterilized containers. Freeze, covering, in freezer 10 minutes. Pack out, 1 cup at a time, 2 tablespoons of frozen waffles, of the thawed waffles. Transfer to refrigerator 10 minutes; freeze to firm up fluffy ice.
I was a first time home buyer and this was a hit! Everyone wanted to try it so I let them try it before deciding what to make. I found that I needed more lemon juice so I reduced the lemon to 1/2 cup ando threw the whites of two eggs into the beaten yolks. They were incredibly syrupy and looked very unpleasant. But as I sipped them off the spoon they seemed to mellow and my palate caught on. In the future I would have made these into mini cakes but I didn't think they were suitable for the large oven. I used olive oil instead of shortening and seperated the egg yolks before filling the dish. Overall it was a lovely and simple recipe but there are a few things I would have done differe
Made exactly by recipe. Perfect amount of sweet. Heavable but not too big. I wouldn't call it bombastic but it is what it is "light weight cake." I used graham cracker crust for the top but everything else was homemade.
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