Everyone enjoys those layered salads, and this one is fruity! My personal preference is for this salad to be served thoroughly chilled, so when I construct it, I make sure that all of the fruit is chilled. After that, it can be immediately served.
| Prep Time: | 45 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 36 |
| Yield: | 36 squares |
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup packed brown sugar
- ¾ cup butter
- ¾ cup cold water
- 1 (1 ounce) package unflavored gelatin
- ¾ cup white sugar
- ⅛ teaspoon salt
- ¾ cup confectioners’ sugar
- ¾ teaspoon baking powder
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 dash food coloring
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9×9 inch baking pan.
- Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool.
- Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners’ sugar. Set aside until cool.
- When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!
Nutrition Facts
| Calories | 89 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 45 mg |
| Sugars | 9 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I used coconut flour to make these gluten free and I melted some chocolate chips for the top. They turned out very well, but next time I shall use half the ingredients for the crust to make it a lot thinner.
I used coconut flour to make these gluten free and I melted some chocolate chips for the top. They turned out very well, but next time I shall use half the ingredients for the crust to make it a lot thinner.
I followed the instructions for the shortbread and the marshmallow, but turned mine into rocky road bars — adding melted dark chocolate and chopped walnuts between the shortbread and marshmallow. I also put some on the top for looks. Everyone loved it, said it wasn’t too sweet. I liked how airy the marshmallow came out.
Amazing! Always wanted to make marshmallows and the crumb shortbread bottom set it off beautifully with a slight almond taste. A real keeper. I photographed the many steps, so worth the effort.
This recipe wasn’t at all what I expected, but the kids sure have enjoyed it. The marshmallow on top of shortbread is an odd combination. Both parts taste good, I just wouldn’t normally put them together. I would never choose this recipe to bring to a potluck, but it will stay in my recipe box since my children like it so much. They excitedly call it the “marshmallow cake”. 🙂
Base very easy and yummy Topping takes a little longer and can be hard to get to right consitancy but tastes great!!