Cherry Chiffon Dessert Recipes
CHERRY CHIFFON GELATIN
I've made this recipe so often, I can hardly read the card any longer. It's a beautiful salad or dessert, but beware. Once you've made this, they'll ask for it again and again! -Michelle Smith, Sykesville, Maryland
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve 1 package of gelatin in 3/4 cup boiling water. Add 1 cup cold water; stir. Refrigerate until partially set, about 1 hour. Stir in cherries. Pour into a 7-cup mold coated with cooking spray. Refrigerate for 1 hour or until firm., In a small bowl, dissolve remaining gelatin in remaining boiling water. Stir in remaining cold water. Refrigerate until partially set, about 1 hour. Fold in whipped topping. Carefully spread over top. Refrigerate for 4 hours or until firm. Unmold onto a serving platter.
Nutrition Facts : Calories 163 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY CHIFFON DESSERTS
Make and share this Cherry Chiffon Desserts recipe from Food.com.
Provided by Charlotte J
Categories Cherries
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl, combine all ingredients and mix well.
- Spoon into individual serving dishes or large serving bowl.
- Chill 30 minutes.
- Garnish as desired.
- Store leftovers covered in refrigerator.
Nutrition Facts : Calories 387.3, Fat 11.6, SaturatedFat 8.9, Cholesterol 16.9, Sodium 89, Carbohydrate 67.9, Fiber 0.9, Sugar 44.9, Protein 4.9
CHERRY CHIFFON DESSERT
In Morgantown, Kentucky, Louise Lawrence pairs cherry pie filling and pineapple tidbits to create this pretty pink fruit fluff. "This dessert never lasts long around here," she notes.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the pie filling, pineapple, milk and marshmallows. Fold in whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 246 calories, Fat 6g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 55mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
KELLY'S LIME CHIFFON CHEESECAKE DESSERT
I've been making this easy dessert for more than 20 years. I love it just as much now, as the first time I made it! You can make it with lemon or orange jello, too.
Provided by Wildflour
Categories Cheesecake
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Mix crust ingredients, save aside 2 tablespoons.
- Press rest on bottom of 13x9 greased glass dish or pan.
- Dissolve jell-o in boiling water, cool.
- In mixing bowl, beat cream cheese and sugar.
- Beat in vanilla,.
- Slowly beat in jell-o.
- Beat/fold in Cool Whip.
- Beat in 3-4 drops green food coloring.
- Spoon over crust, smooth top.
- Sprinkle with reserved crumbs.
- Chill til set, 3 hours or overnight.
- Serve topped with more Cool Whip and a maraschino cherry.
CHERRY CHIFFON DESSERT
In Morgantown, Kentucky, Louise Lawrence pairs cherry pie filling and pineapple tidbits to create this pretty pink fruit fluff. 'This dessert never lasts long around here,' she notes.
Provided by Allrecipes Member
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- In a bowl, combine the pie filling, pineapple, milk and marshmallows. Fold in whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 46.8 g, Cholesterol 11.1 mg, Fat 7.7 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.9 g, Sodium 58.9 mg, Sugar 31.4 g
CHERRY CHIFFON DESSERT
In Morgantown, Kentucky, Louise Lawrence pairs cherry pie filling and pineapple tidbits to create this pretty pink fruit fluff. 'This dessert never lasts long around here,' she notes.
Provided by Allrecipes Member
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- In a bowl, combine the pie filling, pineapple, milk and marshmallows. Fold in whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 46.8 g, Cholesterol 11.1 mg, Fat 7.7 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.9 g, Sodium 58.9 mg, Sugar 31.4 g
CHERRY CHIFFON DESSERT
Make and share this Cherry Chiffon Dessert recipe from Food.com.
Provided by taillightsinsightbb
Categories Dessert
Time 35m
Yield 1 dessert, 12-14 serving(s)
Number Of Ingredients 5
Steps:
- combine ingredients in large bowl, folding together until blended.
- spoon into serving bowl.
- chill.
Nutrition Facts : Calories 258.4, Fat 7.4, SaturatedFat 4.6, Cholesterol 26.4, Sodium 81, Carbohydrate 45.6, Fiber 0.7, Sugar 29.5, Protein 3.7
CHERRY CHIFFON DESSERT
In Morgantown, Kentucky, Louise Lawrence pairs cherry pie filling and pineapple tidbits to create this pretty pink fruit fluff. 'This dessert never lasts long around here,' she notes.
Provided by Allrecipes Member
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- In a bowl, combine the pie filling, pineapple, milk and marshmallows. Fold in whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 46.8 g, Cholesterol 11.1 mg, Fat 7.7 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.9 g, Sodium 58.9 mg, Sugar 31.4 g
JELLO CHIFFON DESSERT
An easy blast from the past! Mix in the blender, chill in small clear dishes or parfait glasses to view the layers. Super quick and easy. Does NOT call for whipped topping as do other recipes of this type.
Provided by cathyfood
Categories Dessert
Time 15m
Yield 4 small servings, 4 serving(s)
Number Of Ingredients 3
Steps:
- Empty a 3 oz. package of Jello into blender.
- Bring some water to a boil, measure 3/4 cup and add to blender.
- Cover and blend 30 seconds to dissolve gelatin.
- Add 1 1/2 cups crushed ice. Cover, blend again until ice is melted - about 30 seconds more.
- Immediately pour into small clear dishes or parfait glasses.
- This dessert forms a chiffon top layer and a clear bottom layer.
- Refrigerate. Ready to serve in 10 minutes.
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- Step 1: Separate the eggs. Let the egg whites sit at room temperature for approx 30 minutes. In the meantime, in a separate bowl, mix the flour, sugar, baking powder, and salt. In yet another bowl, whisk the egg yolks, water, maraschino cherry juice, and oil; add to the dry ingredients and beat until blended. Set aside. {Note: I did all of this by hand so I could save my mixer for the egg whites.}
- Step 2: Add the cream of tartar to the egg whites and beat on medium speed until stiff peaks form. Gently fold into the batter. Remove 1/3 of the batter to a small bowl – tint with the red food coloring. Spoon the plain and pink batters into an ungreased 10 inch tube pan. Swirl with a knife.
- Step 3: Bake on the lowest oven rack at 325° for 60-70 minutes or until the cake springs back slightly when touched. Immediately turn the pan upside down over a wire rack and cool completely.
- In a small saucepan, combine the sugar, 2 egg whites, corn syrup, maraschino cherry juice, water, and cream of tartar over low heat. Whisk briskly for about a minute, then continue whisking over low heat until the frosting reaches 160°, about 8-10 minutes. Pour into your mixer bowl and add the vanilla extract. Beat on high until the frosting forms stiff peaks (about 7 minutes.)
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