Pizza, Buffalo Sub, and Coca-Cola @ Domino’s
Angel Food Cake topped with Whipped Cream & Strawberries
2 pounds fresh strawberries, hulled and sliced
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
24 to 28 whole graham crackers
2 ounces dark chocolate, finely chopped
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, and vanilla and whip to combine. Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle over the layered cake. Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.
This strawberry filled no-bake dessert has summer written all over it. And the chocolate drizzle is a perfect compliment to the berries and whipped cream. It’s so easy to put together and looks beautiful too. Just make sure to refrigerate it long enough that the graham crackers soften into delicious cake-like layers. This doesn’t keep well for more than a day or so, but you shouldn’t have a problem eating it all before then!
Ingredients (serves 6)
1 lb. penne rigate
1 small onion, finely sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
8 artichoke hearts, quartered
1 1/4 cups canned diced tomatoes
1 tbsp chopped parsley
1/2 cup grated Parmesan cheese
Salt and pepper
In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.
Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.