We’re back y’all! Fourteen killer cool bloggers and I are whipping up some goodies for y’all and we’ve coined it #SweetsWeek!
HOW FUN IS THAT!???
Here’s our schedule so be sure to check back throughout the week to pick up more sinfully delicious recipes covering a wide pallet of tastes. Plenty of chocolate for me. *wink
S’Mores on a Stick – Kat @ Tenaciously Yours
White Chocolate Cupcakes with Raspberry Buttercream Frosting – Mads @ La Petite Pancake
Berry Smoothie Ice Cream Pie & a Giveaway – Anne @ From My Sweet Heart
So, this is way outside my normal realm of sweets y’all. I’m serious. I only eat chocolate. #ineedhelp
But I thought, I want to make something pink for Valentine’s Day…. so strawberry cheesecake pies it is!
This is based off my Nanner Puddin’ recipe, and I switched it up using Cheesecake Jell-O and Strawberry Jell-O.
Then I decided…. Well, I’d better make it FANCY, because it’s like Valentine’s Day and all.
So I added meringue topping. Oooooh!
Once your egg whites get frothy is when you add in your sugar…. beat ’til you’ve got stiff peaks.
What are y’all doing for Valentine’s Day? Anything special?
~Peace, Love, and Sweets Week Y’all!
And be sure to tell me what your other favorite recipes were from #SweetsWeek!
Mini Meringue Strawberry Pies
Yield: serves 10
8 oz cream cheese, softened
1 can sweetened condensed milk
1 small box cheesecake flavored Jell-O
1 small box strawberry flavored Jell-O
2 cups milk
1 container Cool Whip
1 sleeve graham crackers
3 egg whites, cold
3 tablespoons sugar
1/4 teaspoon cream of tartar
Mix the cream cheese and condensed milk with an electric beater until smooth. Pour in pudding mixes and milk, blend again about 3 minutes. Fold in half the Cool Whip. Set aside to firm up slightly.
Crush the graham crackers. Portion the graham crackers into individual cups, trifle bowl, or 8x8 square pan. Pour the pudding mixture over the graham crackers.
For the meringue, beat the cold egg whites in a chilled bowl. Be sure the beaters and bowl are completely dry before beating. When the egg whites begin to turn white and foamy, about 2 minutes, sprinkle in the sugar and cream of tartar slowly. Continue beating another 3-4 minutes until stiff peaks form, and the meringue is shiny. Spread over the pudding mixture. Use a blow torch to brown the meringue, or place in a 425 degree oven for 5-8 minutes until golden. Refrigerate until ready to eat.