Desserts like this Fruit Bowl Sundae are fun to make and eat. This ice-cream sundae is made with layers of lush cookies and cream, sweet strawberries, bananas, tropical pineapple chunks and salted caramel peanuts tossed in for a bite of crunch. not entirely is there no need to worry about melting ice cream, when displayed in a frivol bowl it serves as a gorgeous dessert centerpiece a well. Just pass out spoons and step aside .
Fruit Bowl Sundae is a Trifle For Any Occasion
If you ‘re a regular visitor to my web site you know I love trifles. I do, I make them all the time. They tend to have that “ Wow ” gene that I sol love form and serving. They ‘re limited but, trifles do n’t have to be tug intensive. I had the revelation for this fruit bowl ice-cream sundae while walking through the grow department of my local anesthetic market and looking at all of the beautiful fresh fruit. I wanted to make it using something other than a custard or ice cream, and a lightly bulb went off. Why not combine worst skim and break down cookies. Voila, this stun fruit roll ice-cream sundae came alive .
Reading: Fruit Bowl Sundae
Trifles are an Edible Centerpiece
Trifles by thyroxine heir identical nature are all about layering ingredients. The flip is the limit with combinations and there ‘s enough of board to personalize. While browsing the nut section of the supermarket, I stumbled upon salted caramel peanuts and jumped at the opportunity to use them in this dessert. They ended up being a perfect addition to my fruit bowl ice-cream sundae. however, feel unblock to adapt using your favorite nut .
How Do You Keep the Bananas Fresh?
due to the banana this fruit bowl ice-cream sundae should be made fairly close to the time you ‘d like to serve it. I do recommend that you toss them with lemon juice which does avail to delay the embrown of the banana slices. The syrup from the strawberries helps american samoa well, sol make surely the berry layer is over the bananas. It ‘s a beautiful summer dessert straight from the heart of my kitchen to yours. Another fruit salad you may like to try is this party ready Pina Colada Fruit Salad from Averie Cook ‘s .
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Fruit Bowl Sundae
Prep Time
20
mins
Chill time
2
hrs
Total Time
2
hrs
20
mins
Servings:
12
servings
Calories:
615
kcal
Ingredients
- 2 pound strawberries hulled and sliced
- ½ cup granulated sugar
- 3 cup fresh pineapple chunks
- 6 bananas sliced
- 1 Tbsp fresh gamboge juice
- 12 oz milk chocolate chips
- ½ cup heavy skim
- 3 8 oz frozen whipped topping thawed and divided
- 12 oz cocoa creme filled cookies crushed
- 1 5 oz salted caramel OR beloved roasted peanuts
- 6 maraschino cherries with stems
Instructions
- Sprinkle the slit strawberries with ½ cup granulated carbohydrate. mix well, then chill until the carbohydrate dissolves and forms a syrup .
- In the microwave, melt the chocolate chips and heavy cream together. Melt in 20 second increments stopping to stir each clock time. Repeat until smooth. Set away to cool slenderly .
- Mix together 16 oz whipped topping with the crush cocoa sandwich cookies .
- Toss the slice banana with the lemon juice .
- To assemble : In the buttocks of a big roll or triviality bowl. layer ⅓ pineapple, ⅓ banana slices and ⅓ sliced strawberries. Drizzle with ⅓ melted chocolate and ⅓ nuts .
- cover with ½ of the cookie cream. Repeat until all of the ingredients are used .
- top with blister cream and trim with maraschino cherries .
-
Chill for 2 hours before serving.
Notes
To make your own whipped cream, whip 1 quart of heavy cream with ½ cup granulated sugar and 1 tsp pure vanilla extract. Whip until stiff peak form, then proceed with the recipe as written, reserving enough whipped cream to garnish the top.
Nutrition
Serving:
1
serving
|
Calories:
615
kcal
|
Carbohydrates:
90
g
|
Protein:
5
g
|
Fat:
26
g
|
Saturated Fat:
15
g
|
Trans Fat:
1
g
|
Cholesterol:
18
mg
|
Sodium:
156
mg
|
Potassium:
471
mg
|
Fiber:
5
g
|
Sugar:
71
g
|
Vitamin A:
287
IU
|
Vitamin C:
56
mg
|
Calcium:
72
mg
|
Iron:
3
mg
Read more: Easy Bibimbap with Gochujang Sauce
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