.jpg)
🎵 So no one told you life was gonna be this way... 🎵
Weeks ago...I mean....a year ago- before this whole mess started...I hosted an informal, F*R*I*E*N*D*S brunch. Theme parties can sometimes seem a little wacky- but, this was... So. Much. FUN!
And, then I started to write about it and something just felt off. Talking about getting together with friends when we were afraid to leave our houses felt wrong. So, it's a year later and we can finally see some light at the end of the tunnel...so maybe file this in your back pocket for a little while longer. Or...if you live in a warmer climate- you can host an intimate, outdoor brunch with your closest F*R*I*E*N*D*S!
Prominently featured were a floor cheesecake and a delightful English trifle (of course!) Instead of beef sautéed with peas and onions, I used crumbled brownies, dried pineapple, and chopped pistachios.
But, my favorite dish was the floor cheesecake! I LOVE recipes that are a little messy...on purpose.
First, there is no need to waste your time on perfection. This B- is getting dropped!
...onto a cutting board...we're not animals!
Warning: Hydrogenated oil ahead.
For a lighter, no-bake texture I folded in whipped topping. Unfortunately, most brands are made with hydrogenated oil, AKA trans fat. A few years ago, I began to look at package ingredients and steer clear of this one. It's a personal preference! Luckily, there are a few brands without. They are pricier, but worth it! My favorites include Truwhip, So Delicious Coco Whip, and Whole Foods 365 whipped topping.
And, if you're a little unclear on how to fold-in, you are not alone.
Invite a few F*R*I*E*N*D*S over for this gluten free, no-bake floor cheesecake! With a side of righteous mac & cheese and an English trifle...
Comment
Did you love this? Let us know!