A frozen confection filling with a Christmas garden of cherry poinssttias and gumdrop holly atop.
Ingredients
Directions
Wafer Crust: Combine butter and wafer crumbs.
Press into buttered 9-inch pieplate; chill until firm, about 45 minutes.
Filling: Reserve 2 tablespoons of syrup from the cherries.
Beat the egg whites until foamy, add the granulated sugar gradually and beat until stiff.
Fold in the almonds, cherries, cherry syrup, and vanilla.
Fold confectioners’ sugar into whipped cream; fold into the first mixture.
Pour into vanilla-wafer crust and freeze firm.
Garnish top with cherry poinsettias and gumdrop holly leaves.
Cherry poinsettias: The stem mark of maraschino cherry will be the center of the flower.
Holding cherry at stem end, use sharp scissors to snip it in sixths from opposite end not quite through.
Spread “petals” out around stem mark.
Gumdrop holly leaves: With rolling pin, roll green gumdrops to ⅛ inch on a little sugar between sheets of waxed paper.
Snip out holly-leaf shapes.
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