Cherry Chiffon Dessert Food

CHERRY FLUFF

Steps:

• In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

CHERRY CHIFFON GELATIN

Steps:

• In a large bowl, dissolve 1 package of gelatin in 3/4 cup boiling water. Add 1 cup cold water; stir. Refrigerate until partially set, about 1 hour. Stir in cherries. Pour into a 7-cup mold coated with cooking spray. Refrigerate for 1 hour or until firm., In a small bowl, dissolve remaining gelatin in remaining boiling water. Stir in remaining cold water. Refrigerate until partially set, about 1 hour. Fold in whipped topping. Carefully spread over top. Refrigerate for 4 hours or until firm. Unmold onto a serving platter.

CHERRY CHIFFON DESSERTS

Steps:

• In large bowl, combine all ingredients and mix well.
• Spoon into individual serving dishes or large serving bowl.
• Chill 30 minutes.
• Garnish as desired.
• Store leftovers covered in refrigerator.

CHERRY CHIFFON CAKE

Steps:

• Step 1: Separate the eggs. Let the egg whites sit at room temperature for approx 30 minutes. In the meantime, in a separate bowl, mix the flour, sugar, baking powder, and salt. In yet another bowl, whisk the egg yolks, water, maraschino cherry juice, and oil; add to the dry ingredients and beat until blended. Set aside. {Note: I did all of this by hand so I could save my mixer for the egg whites.}
• Step 2: Add the cream of tartar to the egg whites and beat on medium speed until stiff peaks form. Gently fold into the batter. Remove 1/3 of the batter to a small bowl - tint with the red food coloring. Spoon the plain and pink batters into an ungreased 10 inch tube pan. Swirl with a knife.
• Step 3: Bake on the lowest oven rack at 325° for 60-70 minutes or until the cake springs back slightly when touched. Immediately turn the pan upside down over a wire rack and cool completely.

CHERRY CHIFFON DESSERT

Steps:

• In a large bowl, combine the pie filling, pineapple, milk and marshmallows. Fold in whipped topping. Refrigerate until serving.

LEMON CHIFFON DESSERT

Steps:

• Preheat oven to 350°F For crust, finely crush pretzels in resealable plastic food storage bag; place in small bowl. Add butter and sugar; mix well. Press crust mixture onto bottom of 9x13 inch baking dish. Bake 10 minutes. Remove from oven to cooling rack. Cool completely.
• For filling, sprinkle gelatin over water in small bowl. Microwave on HIGH 1 minute or until gelatin is dissolved. Zest lemon to measure 1 teaspoon zest; set zest aside. Juice lemon to measure 2 tablespoons juice. Add lemon juice to dissolved gelatin.
• In another bowl, combine lemon zest and cream cheese. Gradually whisk in gelatin mixture and whipped topping until smooth; spread evenly over crust. Refrigerate 30 minutes. Top with fresh fruit; slice and serve.

JELLO CHIFFON DESSERT

Steps:

• Empty a 3 oz. package of Jello into blender.
• Bring some water to a boil, measure 3/4 cup and add to blender.
• Cover and blend 30 seconds to dissolve gelatin.
• Add 1 1/2 cups crushed ice. Cover, blend again until ice is melted - about 30 seconds more.
• Immediately pour into small clear dishes or parfait glasses.
• This dessert forms a chiffon top layer and a clear bottom layer.
• Refrigerate. Ready to serve in 10 minutes.

CHERRY CHIFFON DESSERT

Steps:

• In a bowl, combine the pie filling, pineapple, milk and marshmallows. Fold in whipped topping. Refrigerate until serving.

CHERRY CHIFFON DESSERT

Steps:

• combine ingredients in large bowl, folding together until blended.
• spoon into serving bowl.
• chill.

KELLY'S LIME CHIFFON CHEESECAKE DESSERT

Steps:

• Mix crust ingredients, save aside 2 tablespoons.
• Press rest on bottom of 13x9 greased glass dish or pan.
• Dissolve jell-o in boiling water, cool.
• In mixing bowl, beat cream cheese and sugar.
• Beat in vanilla,.
• Slowly beat in jell-o.
• Beat/fold in Cool Whip.
• Beat in 3-4 drops green food coloring.
• Spoon over crust, smooth top.
• Sprinkle with reserved crumbs.
• Chill til set, 3 hours or overnight.
• Serve topped with more Cool Whip and a maraschino cherry.