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CreativityTranscript
00:00 Hello everybody. I thought I'd do something a little bit different today. As many of you
00:06 know, I am a self-trained pastry chef and have been since I was a teenager. But I just
00:12 wanted to share a really super simple recipe with you all this morning. And this is great
00:20 for the summertime. So welcome to my kitchen. Of course, it's more like a laboratory. I'm
00:26 a mad scientist. But like I said, really simple. Now when I first originally got this recipe,
00:35 it calls for a tub of Cool Whip. Now since I have health problems with chemical sensitivities,
00:42 I actually use real whipping cream. And that way, you know, not quite as many chemicals.
00:51 So I'm just going to show you how, you know, just dump it in the mixer. Then we just start
01:00 whipping it up. I'm going to turn this off so you can hear me. Okay, so then I actually
01:11 use organic raw sugar, which is not processed like the white sugar is. But I usually just
01:19 add like a third of a cup of the sugar. Like I said, just whip it up. Okay, so when that
01:36 is done, you've got a nice thick whipped cream. Okay, so you've got a nice whipped cream.
01:46 Okay, so what I like to do is I use a lid for a container so that I can put the container
01:54 on top and put it in the refrigerator without it getting smashed. Or you can also freeze
02:00 these. So you take your package of graham crackers. I like the chocolate graham crackers.
02:08 And you want to just leave them whole like this. See, they're still hard. But you just
02:14 want to lay them in a layer. You know, just kind of straighten them like that. But just
02:23 lay them down. Okay, you're going to use four of these small little yogurts, and any flavor
02:35 will work. This particular one is raspberry. And we're going to dump them in with the whipped
02:43 cream. Yeah, this cake takes three ingredients. Yogurt, and these are the six ounce ones.
03:00 So that's 24 ounces of yogurt. And yes, I'm a klutz. That's why I'm like a mad scientist
03:10 in the kitchen. So you just want to add these to your whipped cream. Okay, so when you get
03:18 those added, you just want to take the wire whisk to it. And you can make these as large
03:29 as you want. You know, if you need a really huge one for a party, you can double the recipe.
03:38 But the whipped cream was a one pint size, and then four of the small yogurts. And then
03:43 you get a nice creamy, you know, fruity, like that. And then all you've got to do is just
03:53 take your cream mixture. And I've got a cake decorating knife, which is a little bit bigger,
04:05 but you can use any flat non serrated knife. This is pretty much foolproof. But you just
04:17 want to put a layer of the cream. And then just put another layer of the graham crackers.
04:30 Like that. More cream. I taught Shilah how to make this when she was like four years
05:00 old. And this is one of our family favorites. Like I said, it's really easy to make. And
05:10 people when they see this, they're like, Oh my God, you know, how in the world did you
05:15 make this? And when I try to give people the recipe and explain it to them, they think
05:25 you have to crush the graham crackers. So that's why I thought it would be easier to
05:32 do the video. That way you can see, you know, that you leave the graham crackers in the
05:40 state they come in.
06:09 But you just keep doing this process. So I'm just going to zip to the end then because
06:19 you get the idea about this. Okay, so now we are doing our last row of the graham crackers.
06:37 And you just want to put the rest of the cream on here. And then what you want to do is you
06:59 just want to kind of ice the rest of the cake. Just make sure everything is good and covered.
07:27 Because you want at least a quarter inch to three eighths covering your graham crackers.
07:36 Because what is going to happen is when you put this in the refrigerator, you've got to
07:41 let it sit there for probably at least four or five hours. But these graham crackers are
07:49 going to soften and all the flavors are going to kind of mingle together. But that's how
08:09 it ends up looking. I'm just going to, like I said, just smooth this all out. And hopefully
08:25 I can get some pictures of this before we cut into it and devour it. So you can all
08:31 see what you end up with is a nice fruity tort that is layered beautifully. Okay. See?
08:52 And then you can tell your guests about how you slaved away in the kitchen making dessert
08:58 for them and they will love it. So there you have it. And like I said, when you go and
09:06 you cut it, there will be chocolate layers in there and then your cream layers in there.
09:12 And then you can add slices of fruit or anything on top, whatever you want. Okay, so there
09:19 you have it. So we're just going to put this in the refrigerator for four or five hours.
09:23 And then like I said, you've got all these really cool layers. And then you just slice
09:27 it like you would bread. So I hope you guys enjoy this and I hope you get a chance to
09:34 try this to impress your guests. So you all have a great day and we'll see you later.
09:40 [End of Audio] Duration: 5 minutes and 30 seconds
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