Frosty Cranberry Marshmallow Bites Recipe By Tasty

Steps:

• Crush cookies in a bag and set aside.
• Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes.
• Add boiling water and stir until gelatin is completely dissolved.
• Mix sugar and cocoa in large bowl.
• Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.
• Pour in gelatin mixture and beat until well-blended.
• Add ½-inch (1.5 cm) layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes.
• While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add mascarpone and powdered sugar and continue whipping until stiff peaks form.
• Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.
• Enjoy!

Steps:

• Mix crushed graham crackers and butter in a bowl.
• Transfer the mixture to the bottom of a 9-inch (23 cm) springform pan, spread evenly. Set aside.
• Place each gelatin flavor in separate bowls, dissolve with ⅔ cup (160 ml) hot water, then, add more ⅔ cup (160 ml) cold water.
• Refrigerate for 2-3 hours or until set.
• Cut the gelatin into small pieces, reserve.
• For the cream cheese filling in a bowl, mix condensed milk, cream, cream cheese until well combined.
• Hydrate the unflavored gelatin and microwave for 20 seconds to dissolve.
• Add the gelatin in the cream cheese mixture and mix well.
• Place the flavored gelatin pieces over the cheesecake crust.
• Pour the cream cheese mixture over the gelatin carefully.
• Refrigerate for 3-4 hours or until set.
• Garnish with mixed berry sauce.
• Enjoy!

Steps:

• In a large bowl, combine the cranberry sauce, marshmallows, pineapple and lemon juice. Fold in whipped topping. Transfer to a serving dish. Cover and refrigerate until serving.

Steps:

• In a large mixing bowl, add ½ a cup of graham crackers, 2 tbsp sugar, a pinch of salt and 2 tbsp unsalted butter. Mix until you get the desired consistency.
• In an another bowl add 4 oz cream cheese, ½ cup condensed milk and 1 tbsp of heavy milk. Whip thoroughly.
• Sprinkle 3 tbsps of key lime juice and ½ tsp of key lime zest and mix well.
• Next, divide your graham cracker equally into 4 jars. Pat this down.
• Make the layer smooth by pressing softy with your finger.
• Layer this with your cream cheese mix and tightly close the jars.
• Refrigerate for one hour.
• In another bowl, whip ½ cup of heavy cream and 2 tbsp powdered sugar.
• Top off your jar with the remaining whipped cream and sugar mix.
• Finally, drizzle crushed graham crackers and key lime zest on the top.
• Serve cold. Enjoy!

Steps:

• In a small bowl, mix together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until the texture resembles wet sand. Set aside.
• In a medium bowl, beat the cream cheese, condensed milk, and 1 tablespoon heavy cream with an electric hand mixer until smooth and thick and the beaters leave a ribbon when lifted out of the bowl, 3-4 minutes. Using a flexible spatula, fold in the key lime juice and ½ teaspoon key lime zest until just combined.
• Place the jars on a baking sheet. Spoon 2 scant tablespoons of the crumb mixture into each jar. Reserve the remaining crumbs. Press down firmly on the crumbs in the jars to form a packed, even layer.
• Divide the filling evenly between the jars, about ¼ cup (25 G) per jar. Cover the jars with the lids and refrigerate for at least 1 hour, or up to overnight.
• In a medium bowl, whip the remaining ⅓ cup (80 ML) heavy cream and the powdered sugar with an electric hand mixer until soft peaks form.
• When ready to serve, top each jar with a dollop of whipped cream, the remaining cookie crumbs, and the remaining ½ teaspoon lime zest. Serve immediately.
• Enjoy!

Steps:

• Add chocolate and heavy cream into a small bowl and melt, stirring every 20 seconds.
• In a separate bowl, beat egg whites, sugar, and the remaining heavy cream with a hand mixer until soft peaks form. Add chocolate and mix well.
• Transfer mixture into a piping bag and pipe into jar, bowl, or glass of choice.
• Refrigerate for 3-4 hours.
• Garnish with fresh strawberries and serve.

Steps:

• Make the butterscotch syrup: In a medium pot fitted with a candy thermometer, combine the butter, brown sugar, and corn syrup. Cook over medium-high heat, stirring occasionally, until the temperature reaches 240°F (115°C). Remove the pot from the heat and let cool for 5 minutes.
• Stir in the heavy cream until well combined, then stir in the salt, apple cider vinegar, rum extract, and vanilla until well incorporated. Transfer to an airtight container and set aside at room temperature until ready to use.
• Make the whipped topping: Add the heavy cream, marshmallow fluff, 2 tablespoons of butterscotch syrup, and the rum extract to a large liquid measuring cup or medium bowl. Using an immersion blender, whip until soft peaks form, 2-3 minutes.
• Assemble the butter beer: In a large pitcher, stir together 3 tablespoons butterscotch syrup and ½ cup cream soda until well combined. Stir in the remaining cream soda.
• Divide the butter beer between glasses and top with the whipped topping and more butterscotch syrup, if desired.
• Enjoy!

Steps:

• In a medium, high-walled pan, combine the water and sugar and bring to a boil over medium-high heat. Once the sugar has dissolved completely, reduce the heat to medium-low and slowly whisk in the cocoa powder until fully incorporated. Cook until smooth and glossy, about 5 minutes. Remove the pan from the heat and stir in the vanilla and salt. Let the syrup cool in the refrigerator until ready to use.
• Add 1 ounce of cooled syrup, followed by 2 ounces of chocolate liqueur, to a chilled 12-ounce glass. Top with 2 ounces of Irish cream and 2 ounces of half-and-half. Top with about 4 ounces of chilled seltzer and stir to combine. Repeat with the remaining ingredients.
• Garnish each cocktail with whipped cream, an Easter marshmallow, and crushed mini creme eggs.
• Enjoy!

Steps:

• In a medium bowl, beat the aquafaba with a hand mixer until foamy.
• Add the sugar and continue to beat until medium peaks form.
• Add the vanilla and lemon juice and continue to beat until stiff peaks form.
• Combine with melted chocolate.
• Distribute the mousse into 3 cups (720 g) and chill for at least 3 hours, or overnight.
• Garnish with strawberries or fruit of choice.
• Enjoy!