Nanna Josephine’s Easter Dessert. This delicious recipe is great for your Easter long-weekend picnics. Just bring the ingredients in containers and mix together, for a light and fluffy sweet treat.
This delicious recipe is great for your Easter long-weekend picnics. Just bring the ingredients in containers and mix together, for a light and fluffy sweet treat.
It is with a heavy heart that I part with my amazing Nanna’s Easter Dessert recipe. But it’s too good not to share.
One thing I have to stress is that while the addition of the cheese may seem unusual, it is an important part of the balance of flavour of this dish (so please don’t leave it out).
1 cup pecans (Toasted and chopped)
85gms orange flavoured gelatin
1 225gm can crushed pineapple (drained ~ save juice)
2 cups toasted marshmallows (Darrel Lea have excellent marshmallows for this purpose)
1 1/4 cups extra-sharp cheddar cheese (don’t leave this out!)
2 oranges peeled and cut into segments.
Juice from two oranges
2 cups of Fresh in season fruit (my Nanna always used grapes, peaches, cherries, rockmellon)
1 cup flaked coconut
2 cups of cream
1/3 cup sour cream (to cut the sweetness) (optional)
Soak fresh fruit in orange juice (overnight for best results – but a couple of hours will work well also)
Stirring constantly, toast pecans in a dry medium-hot frypan until fragrant! Don’t burn them. Set aside to cool, then chop!
Add water to saved fruit juices to make 2 cups; bring to boil and dissolve gelatin.
Add 2 cups cold water and cool until partially set.
Combine all ingredients EXCEPT whipped cream.
When thickened but not completely set, fold sour cream into the whipped cream, then fold the combined creams into jelly-fruit mixture until well combined.
Pour into a clear glass bowl, or trifle bowl ~ this makes a large amount!
Chill for several hours before serving.