M&M'S Raspberry Icebox Cake скачать в хорошем качестве

M&M'S Raspberry Icebox Cake

This M&M’S twist on a classic icebox cake makes a fun summer dessert. Prep Time: 20 minutes Total Time: 20 minutes (+ 4 hours chilling time) Makes: 12 servings Ingredients: 1 pint raspberries, divided 2 pkg (1.48 oz each) M&M’S Milk Chocolate, divided 1 cup 35% heavy cream 1/4 cup icing sugar 1 tsp vanilla extract 12 ladyfinger cookies 1 oz chocolate, melted Instructions: 1. Line 9- x 5-inch loaf pan with enough plastic wrap to overhang edges. Reserve 1/2 cup raspberries and 1/4 cup M&M’S; set aside. 2. Beat cream until stiff peaks form; stir in icing sugar and vanilla. Spread one-third of the whipped cream in bottom of pan; arrange 6 cookies over top, overlapping slightly if needed. Sprinkle half of the remaining raspberries and M&M’S over cookies. Repeat layers; top with remaining whipped cream. 3. Cover with overhang plastic wrap and refrigerate for about 4 hours or until thoroughly chilled and set. 4. Slice remaining cookies in half. Remove cake from pan and cut into 6 slices. Cut each slice in half; divide among 12 serving bowls. Garnish each bowl with cookie half, reserved raspberries and M&M’S. Top with drizzle of melted chocolate. Tip: Substitute strawberries, blackberries or blueberries for raspberries if desired.   Nutrition Facts Per 1/12 of cake Calories 190 Fat 11g Saturated Fat 6g Cholesterol 85mg Sodium 35mg Carbohydrate 22g Fiber 2g Sugars 13g Protein 3g M&M Raspberry Icebox Cake Sundaes This M&M’S twist on a classic icebox cake makes a fun summer dessert. Prep Time: 20 minutes Total Time: 20 minutes (+ 4 hours chilling time) Makes: 12 servings Ingredients: 1 pint raspberries, divided 2 pkg (1.48 oz each) M&M’S Milk Chocolate, divided 1 cup 35% heavy cream 1/4 cup icing sugar 1 tsp vanilla extract 12 ladyfinger cookies 1 oz chocolate, melted Instructions: 1. Line 9- x 5-inch loaf pan with enough plastic wrap to overhang edges. Reserve 1/2 cup raspberries and 1/4 cup M&M’S; set aside. 2. Beat cream until stiff peaks form; stir in icing sugar and vanilla. Spread one-third of the whipped cream in bottom of pan; arrange 6 cookies over top, overlapping slightly if needed. Sprinkle half of the remaining raspberries and M&M’S over cookies. Repeat layers; top with remaining whipped cream. 3. Cover with overhang plastic wrap and refrigerate for about 4 hours or until thoroughly chilled and set. 4. Slice remaining cookies in half. Remove cake from pan and cut into 6 slices. Cut each slice in half; divide among 12 serving bowls. Garnish each bowl with cookie half, reserved raspberries and M&M’S. Top with drizzle of melted chocolate. Tip: Substitute strawberries, blackberries or blueberries for raspberries if desired.   Nutrition Facts Per 1/12 of cake Calories 190 Fat 11g Saturated Fat 6g Cholesterol 85mg Sodium 35mg Carbohydrate 22g Fiber 2g Sugars 13g Protein 3g