- 1 envelope unflavored gelatine
- 1/4 cup amaretto
- 1 cup heavy cream
- 1 pint strawberries, hulled and sliced
- 1/2 cup sugar
In small glass measure, sprinkle gelatine over amaretto; set aside 5 minutes, or until gelatine softens. Meanwhile, in small bowl of electric mixer, at high speed, beat cream cheese until stiff; refrigerate. In skillet, over low heat, toss strawberries with sugar until sugar dissolves--about 3 minutes. Remove from heat; stir in gelatine mixture until blended. Cool to room temperature; fold in whipped cream. Makes about 4 cups.
Frosting: 2 cups heavy cream 1/4 cup confectioner's sugar 2 teaspoons vanilla extract In large bowl of electric mixer, at high speed, beat ingredients until mixture is stiff. Frost cake. Makes about 4 cups.
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Source: McCalls Best Recipes/1989
Submitted By: Linda Wilson