Monday, May 24, 2010
Photo Theme ~ Food
Next: Cover the fruit with Saran Wrap and place in the refrigerator. Then make the Instant Vanilla Pudding and place in the fridge as well. While your fruit and pudding are setting, tear the Angel Food Cake into small bite size pieces.
Now begin making the Whip Cream. I place the cream in a mixing bowl, with 2 Tbsp of the Raspberry Syrup and I use the wire whisk attachment. Beat the cream until you form soft peaks.
Now fold the Whip Cream and pudding together.
I normally like to layer the cake along the bottom, then the fruit, then the pudding cream mixture on top. Only, this time I went cake, pudding, then fruit. It's really up to you! It's delicious either way.