Easter Desserts

• 2 (3 ounce) packages strawberry flavored gelatin
• 1 cup ground pecans
• 1 cup flaked coconut
• 3/4 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1 (2.25 ounce) jar red decorator sugar
• 5 drops green food coloring
• 1/4 cup sliced almonds

• Mix gelatin, pecans, and coconut.
• Stir them in milk and vanilla till they blend well.
• Refrigerate the mixture for one hour.
• Shape into strawberries by your hands.
• Roll the strawberry- shaped mixture in red sugar.
• Now, hue sliced almonds with green food coloring
• Insert the colored almonds in top of "berries" to make them appear like leaves.

• 1 cup castor sugar or superfine sugar
• 2 teaspoons cornstarch
• 1 pinch cream of tartar
• 4 egg whites
• 1 pinch salt
• 1 dash vanilla extract
• 1 teaspoon white wine vinegar
• 2 small bananas, sliced
• 1 cup caramel ice cream topping
• 1 tablespoon grated semisweet chocolate( for garnish)
• 2 cups sweetened whipped cream

• Preheat the oven to 350 degrees Fahrenheit.
• Now line a baking sheet with an aluminum foil and mark out an 8 inch circle onto the surface.
• In a bowl, blend the sugar, cornstarch, and cream of tartar finely.
• In another bowl, mix together the egg whites with salt, vanilla, and vinegar till the mixture becomes soft.
• Sprinkle the sugar mixture slowly in this egg mixture and continue to beat till it becomes semi-solid and shiny.
• Now knoll this egg-mixture into the marked circle on the baking sheet. Compress the top and smoothen the sides using a metal spoon.
• Now place this batter into the preheated oven, and immediately reduce the heat to 300 degrees Fahrenheit.
• Bake it about 1 to 1 1/2 hours, until it turns pale golden brown.
• Turn off your oven and allow your pavlova to get cooled.
• Before serving top it with slices of banana, caramel sauce, whipped cream and spray grated chocolate.