1 1/2 cups (of champagne) of crushed biscuits
1/2 cup (of champagne) of mashed biscuits
1 can of whipped cream (chilled and without serum)
1 cup (of champagne) of sugar
A pinch of salt
1 egg white (whipped to a snow-like consistency)
1 tablespoon of vanilla
3/4 cup (of champagne) of lightly toasted shredded coconut
A small jar of maraschino cherries
1 1/2 cups (of champagne) of crushed biscuits
1/2 cup (of champagne) of mashed biscuits
1 can of whipped cream (chilled and without serum)
1 cup (of champagne) of sugar
A pinch of salt
1 egg white (whipped to a snow-like consistency)
1 tablespoon of vanilla
3/4 cup (of champagne) of lightly toasted shredded coconut
A small jar of maraschino cherries
In half the whipped cream, mix in crushed biscuits
Add a pinch of salt and vanilla
Leave it in the refrigerator for 1 hour
Separately, whip together the remaining whipped cream with sugar, toasted coconut, and egg white
Add in 1/2 cup of mashed biscuits
Finally, combine the crushed biscuit mixture that was chilling and the whipped egg white
Fill paper-lined muffin tin (of aluminum) with this cream
Spread fruit preserves or pineapple jam on top and place a cherry in the center
Freeze for 2 hours.
