Ambrosia & Blueberry Cheese Cake, A Mother's Day Dessert Special (collaboration)
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This video has not one recipe, but two! Why? Because I have two moms! Ambrosia and Blueberry Cream Cheese Cake desserts
This Mother's Day collaboration contains our mother's favorite desserts. At the end of the video, I will have links to the other desserts, but please check out my fellow collaborators:
(Coconut Tres Leches Cupcakes)
(Double Chocolate Mud Bars)
(Cinnamon Roll Cake)
Here are the links!
Tammy's Coconut Tres Leches Cupcakes -
Jolene's Double Chocolate Mud Bars -
Michael's Cinnamon Roll Cake:
Subscribe, if you like! I have known each of these people for many, many years. I have met Tammy (yoyomax12) and Michael (freitasex) in person, though we met through YouTube. I have yet to meet with Jolene, but it really is just a matter of time until we get to meet!
Now the recipes!!
My mother's favorite dessert is ambrosia. This recipe is from my grandmother.
Ambrosia
1 can (20 oz) chunk pineapple
1 can (11 oz) mandarin oranges - I replaced this with sliced peaches
1-1/2 c. seedless grapes (optional) - I replaced with maraschino cherries, quartered
1 c. miniature marshmallows
1 c. coconut (I used macapuno)
1/2 c. chopped walnuts
Drain the fruit very well. Add everything into a bowl.
Combine
3/4 c. sour cream
1 T. sugar
Mix into fruit. Chill. Enjoy.
My grandma notes: You can use vanilla yogurt instead of sour cream - I never have. (What the hell!) LOL!!!
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BONUS! I have two moms, so you get two recipes!!
Blueberry Cream Cheese Cake
Crust:
3/4 c. butter (1-1/2 blocks)
1/2 c. brown sugar
1-1/2 c. flour
1 c. nuts, chopped (we use macadamia nuts, as that is her favorite!)
Beat butter and brown sugar; add flour and nuts. Press dough into buttered 9x13 inch pan. Bake at 375° for 10 minutes or until top browns.(I had to bake it for 15 min). Cool.
Filling:
2 (8 oz.) packages cream cheese
1 c. powdered sugar, sifted
2 tsp. vanilla
16 oz. Cool Whip (that is either one large or two smaller 8 oz. containers)
1 can blueberry pie filling (21 oz). -- we find that one is just not enough, so we bump it up to two cans.
Beat together cream cheese, powdered sugar and vanilla. Add Cool Whip and fold into cheese mixture. Pour on crust evenly. Top with blueberry pie filling. Chill for several hours to set before serving.
HAPPY MOTHER'S DAY to all you mothers (and fathers who have to play the role of mother). Your job is unending and selfless. I hope you all have a wonderfully relaxing day and are spoiled just a little bit on your special day.
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Please check out my friend, Tammy:
Tammy and I have been friends for many years and met here on YouTube! Since then we have met up in real life many times. You will LOVE her tutorials and learn how to decorate cupcakes better than most bakeries do. She lives in Canada, but I really wish she lived next door. Correction: Instagram name is now beth_bubbly_toes CORRECTION! Instagram is Beth_Bubbly_Toes
Easy Pineapple Cheesecake Ambrosia Salad Recipe
Fruit salad, ambrosia salad, watergate salad, or dessert, the Pineapple Cheesecake Ambrosia Salad is one you want to serve for any gathering.
Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
How to Make: Cherry Cheesecake Fluff
Get the full recipe here:
Whether you grew up calling it ambrosia or fluff, we all remember some form of jello-marshmallow dessert that’s a pretty pastel and tasty to boot. These days it’s fun to bring back classics, tweaking them slightly to cater to more modern palates…as we did with this cherry cheesecake fluff. Thanks to cheesecake instant pudding mix, we made ourselves a fluff version of a classic dessert, cherry cheesecake. Whereas cheesecake takes several hours to prepare, cook and cool, this no-bake version comes together in a matter of minutes, and then it’s just about letting it set before digging in – if you can wait that long, you’ll be rewarded, we promise.
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Grandma's Ambrosia Salad
Grandma's Ambrosia Salad is a creamy fruit salad filled with pineapple, mandarins, coconut, and miniature marshmallows. Use either fresh or canned fruit in this easy recipe with a simple homemade whipped cream. It's so delicious it is considered the food of the Gods, hence the name Ambrosia Salad.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 ½ cups mandarin orange slices, canned or fresh
• 1 ½ cups diced pineapple, canned or fresh
• 2 medium bananas, sliced
• 1 pound strawberries, sliced
• 1 cup unsweetened coconut flakes, or shredded coconut
• ¼ cup lemon juice
• 1 ½ cups mini marshmallows
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 2 teaspoons cornstarch
• ½ cup plain or vanilla yogurt
✅Instructions
1️⃣ In a large mixing bowl, toss together oranges, pineapple, bananas, strawberries, coconut flakes, and lemon juice. Then, add in marshmallows.
2️⃣ In a separate large mixing bowl, use a hand mixer or a stand mixer to whip cream and vanilla extract. Slowly add in powdered sugar and cornstarch. Continue whipping until stiff peaks form, about 5 minutes.
3️⃣ Add whipped cream into the fruit bowl. Toss to coat until ingredients are evenly dispersed throughout the salad. Chill until ready to serve.
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Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
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✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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