INGREDIENTS:
1 can (14 ounces) sweetened condensed milk
7 Tablespoons peach nectar
A couple drops red food coloring (optional)
1 drop yellow food coloring (optional)
1 ¾ cups heavy whipping cream, whipped
1 cup whipping cream, whipped (for garnish)
Pink and white sugar pearls for garnish
1 shortbread crust (9 inches)
DIRECTIONS:
In a large bowl, combine the
sweetened condensed milk and peach nectar.
Mix well. Add
a couple red food coloring drops and 1 drop of yellow food coloring and mix in.
(food coloring is always optional anyway)
Whip 1 ¾ cup whipping cream.
Fold a fourth of the whipped cream
into watermelon mixture; fold in
remaining whipped cream. Spoon into crust.
Whip 1 cup of whipping cream. Refrigerate and reserve for garnish.
Remove from freezer 10-15
minutes before serving. Garnish with the reserved whipped cream
and the pink and white sugar pearls.
Ingredients |
Peach Nectar ready to be mixed |
Peach Nectar mixed in |
Whipping Cream |
With Whipped Cream Mixed |
Ready to Freeze |
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