Wednesday, March 16, 2011
It so crazy how much time has flown by. Our family is doing great. We are anxiously waiting for the arrival of our new addition to the family. I am due on March 24 but because of a few complications, I am being induced next Monday night. Only five more days. I will most likely have the baby girl on Tuesday mid day. We are so excited yet not fully prepared, but as good as it’s going to get, due to financial difficulties. I know Heavenly Father is aware of me and my family. And I know if I continue to do what he wants me to do (keep commandments, say my prayers, read my scriptures, go to church, pay tithing, ect.) everything will be ok.
Cherry Berries on a Cloud
An awesome recipie you must try!! it is one of my favorites!!!
Cherry Berries on a Cloud
Pastry Crust ( below)
8 oz. cream cheese, softened
3/4 c. sugar
1 tsp vanilla
2 c. whipping cream
2 1/2 c. mini marshmallows
21 oz. can cherry pie filling
1 tsp lemon juice
2 c. sliced strawberries ( 1 pint) or 1 - 16 oz. frozen strawberries, thawed
1 c. canned, fresh, or frozen thawed diced peaches
(Tanie Bishoff uses one frozen pkg. of mixed berries, thawed in addition to the strawberries & peaches with the cherry pie filling)
Prepare and bake pastry crust:
1 1/2 c. flour
1/2 c. powdered sugar
1 c. butter, softened
Heat oven 400. Beat all ingredients with electric mixer on low speed for 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy, press into non-greased 13x9x2 rectangular pan. (Crust will be soft and sort of sticky) Bake 12 to 15 minutes or until edges are golden brown. Cool completely.
Beat whipping cream in a chilled medium bowl with electric mixer on high until stiff. (the cream will whip faster with a chilled bowl) Beat cream cheese, sugar & vanilla in large bowl with electric mixer on medium speed until smooth. Fold in whipped cream and marshmallows into cream cheese mixture; spread over crust. Cover and refrigerate at least 8 hours but not more that 48 hours.
Mix together pie filling, lemon juice, strawberries, peaches & frozen mixed berries. Cut desert into serving pieces and serve with fruit mixture. Cover and refrigerate any remaining dessert.
Cherry Berries on a Cloud
Pastry Crust ( below)
8 oz. cream cheese, softened
3/4 c. sugar
1 tsp vanilla
2 c. whipping cream
2 1/2 c. mini marshmallows
21 oz. can cherry pie filling
1 tsp lemon juice
2 c. sliced strawberries ( 1 pint) or 1 - 16 oz. frozen strawberries, thawed
1 c. canned, fresh, or frozen thawed diced peaches
(Tanie Bishoff uses one frozen pkg. of mixed berries, thawed in addition to the strawberries & peaches with the cherry pie filling)
Prepare and bake pastry crust:
1 1/2 c. flour
1/2 c. powdered sugar
1 c. butter, softened
Heat oven 400. Beat all ingredients with electric mixer on low speed for 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy, press into non-greased 13x9x2 rectangular pan. (Crust will be soft and sort of sticky) Bake 12 to 15 minutes or until edges are golden brown. Cool completely.
Beat whipping cream in a chilled medium bowl with electric mixer on high until stiff. (the cream will whip faster with a chilled bowl) Beat cream cheese, sugar & vanilla in large bowl with electric mixer on medium speed until smooth. Fold in whipped cream and marshmallows into cream cheese mixture; spread over crust. Cover and refrigerate at least 8 hours but not more that 48 hours.
Mix together pie filling, lemon juice, strawberries, peaches & frozen mixed berries. Cut desert into serving pieces and serve with fruit mixture. Cover and refrigerate any remaining dessert.
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About Me
- Heather
- Hey my name is Heather Talbot and im married to Russell (March 22,08) we have 2 girls Rylee, born January 18,09 and Hailey born March 22, 11.


