 |
Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 12 |
|
This is a little different than the ice cream/peach combination. In my opinion, it's more yummy! Ingredients:
24 reduced-fat vanilla wafers |
4 cups skim milk |
1 cup low-fat sour cream |
4 eggs |
200 g butter or 200 g margarine |
1 cup powdered sugar |
3 tablespoons cocoa |
1 ounce rum or 1 ounce vodka |
1/2 cup brewed coffee, strong |
2 (3 ounce) boxes sugar-free orange gelatin |
Directions:
1. Line a spring form pan with foil and place Nilla wafers so that the bottom is covered. Reserve half of the wafers for later.
2. Combine the cream and eggs. Bring the milk to a simmer and add the cream/egg mixture. Keep heating until the milk curdles and starts looking like cottage cheese. Place aside to cool.
3. With a mixer, combine the sugar and margarine. Add the milk/cream mixture and beat until you get everything well combined. Add the rum or vodka.
4. Divide the mixture in half. Add cocoa to one half.
5. Place on top of the Nilla wafers first the dark, then the light milk/cream mixture.
6. Soak the remaining wafers in coffee for a second and place on top of the mixture.
7. Prepare gelatin according to directions and let sit in the fridge until it's set enough to place on top of the soaked Nilla wafers.
8. Put back into fridge until gelatin and milk/cream mixture is all set and well chilled.
9. *You can put strawberries on top of the wafers before adding the gelatin. It's a nice taste and looks pretty.
|
|