I’m not one for whipping up a home made meal and the only baking I do involves a premade mix. Why I thought this would change after having a baby I really don’t know because here I am four moths later still working on this part of motherhood. When I do give my inner chef a go, Pinterest is the holy grail. So for our families 4th of July pool day I got on my favorite app and found something quick & easy to mix up.
What you’ll need;
- 1 large watermelon
- 1 pack of strawberries
- 1 pack of blueberries
- 1 pack of raspberries
- 2 cases of whip cream 8 0z
- large chef knife
Now let’s cake
Cut both ends of your watermelon off. Carve out the heart of your remaining watermelon leaving no skin.
WARNING- I thought the bigger and longer the watermelon the better… but it turns out that the longer you have to cut the more likely your watermelon base is going to break. Go with a rounder one.
Now whip the sides and top of your watermelon with some whip cream and nay nay while you do it because why not? It’s FRIDAY & 4th of July weekend! The colder your ingredients are the better. I originally got the idea from I Save A to Z who used real coconut cream and didn’t know how well cool whip would hold up so I decided to risk it and give it a shot. Turns out it works just fine. I went with the heavy whip for a thicker stick and it worked great.
Now the blog I followed link above ; wrapped their cake in almonds but almonds aren’t quite my thing and I’m going to be eating this desert too so I skipped them. Instead I went right for the berries and layered mine with red white and blue deliciousness.
Talk about easy right? Stop stressing about your dish for the next gathering and give it a try. It’s as tasteful as it is tasty.