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This dessert is nice and light and makes a perfect dessert for a cook-out! You can use cool-whip topping or whipped cream in this.
Stabilized whipped cream recipe:
2 tsp unflavored gelatin
8 tsp cold water
2 cups heavy whipping cream
1/2 cup confectioner’s sugar
In a small bowl, combine gelatin and cold water; let stand until thick.
Place in microwave for about 25 seconds and stir until gelatin is dissolved. Allow to cool to room temperature.
Whip the cream with the confectioner’s sugar, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff peaks form
Makes about 4 cups of whipped cream.
I made this watermelon cake for my sisters birthday, and it looks and tastes more amazing than just about every other dessert I’ve ever had.
You work too hard for your money to throw it all away on full price when you don't have to!