This recipe came to me via email and were just too pretty and too yummy-sounding not to share! If you try it, be sure to leave a comment to let us know how it turned out!
- 3 (3-ounce) packages soft split ladyfingers
- 2 (8-ounce) packages cream cheese, softened
- 1 cup frozen whipped topping, thawed
- ½ cup minced fresh strawberries
- ½ cup confectioners’ sugar
- ¼ cup sour cream
- 1 (10.75-ounce) all-butter pound cake
- ⅓ cup orange juice
- Garnish: 8 whole strawberries
- Preheat oven to 350°. Place ladyfingers on parchment paper–lined baking sheets. Bake for 2 to 3 minutes, or until very lightly toasted. Set aside.
- In a medium bowl, stir together cream cheese, whipped topping, minced strawberries, confectioners’ sugar, and sour cream. Refrigerate until ready to use.
- Slice pound cake lengthwise into long (1/4-inch-thick) slices. Using a 2½-inch round cutter, cut 8 circles of cake. Set aside. Cut one rounded end off ladyfingers so that they measure 2¼ inches long.
- To assemble desserts, place a cake round in the center of a 3½-inch ring mold. Brush inside surfaces of ladyfingers lightly with orange juice. Stand rounded end up inside ring mold around cake circle. Spoon about ⅓ cup mousse into mold. Repeat with remaining cake rounds, ladyfingers, orange juice, and mousse. Refrigerate until ready to serve. To serve, remove ring mold, and tie with a pretty ribbon. Garnish each with a whole strawberry.
I got the idea for this craft project after making my silk-dyed eggs and deciding that they were so pretty I wanted a way to display them for more then just the Easter holiday. My seasonal centerpiece was in desperate need of an update for spring, and I thought turning it into a little spring garden would be a great way to accomplish both things.
- Tall glass vase
- Moss (or some type of grass-colored fabric)
- Decorative eggs (insides removed)
- Seasonal flower stems – I used Hyacinth, Daffodils, and Pansies, but you could use Gerber Daisies, Iris, Tulips or any spring flower you fancy.
- Depending on how wide your vase is, you may need something to help support the flower stems. I purchased a cylindrical piece of florist foam. Turned out however, I didn’t need it.
- Decorative enhancements: in this example, I found a very pretty and life-like butterfly while I was tootling around the craft store and thought it would add a nice touch.
- If your flowers come in bunches as mine did, use wire cutters to remove each individual stem for them group.
- Add a layer of moss in the bottom of the vase.
- Position your decorative eggs on the top of the moss. Again depending on how wide your vase is, you might need to add the florist form at this point to help support your eggs against the outside of the glass and keep them from falling towards the center.
- Once your eggs are positioned, start adding your stems. I worked from the middle out, positioning my largest stems first, then filling in the remaining space with the smaller stems.
- Add any other decorative items to the arraignment.
Click on the individual pictures for a larger view: