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Charlotte Russe Recipe

Charlotte Russe

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on December 19, 2010

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    Big hit at our Christmas gathering for dinner with friends. I topped it with toasted slivered almonds and fresh raspberries. I chose this because my mother use to make this at Christmas when I was growing up. Delicious memories.

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  • on October 17, 2008

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    I tried this recipe for a Girls' Night In, party. There was some breath holding during the UnMolding Process, but it could not have come out easier. It was So Delicious 6 women ate the Entire thing. There was nothing left when my Husband came come. I am celebrating my 2nd 20th Bithday soon, and I plan to use thi recipe as the SHOW-STOPPER for the Evening.

    I made mine in a Fluted Glass Bowl and when it came out it held it's shape and the gasps were Audible. This recipe will become the new Center piece of my Desserts! Thank-you Paula for such a lovely and Beautiful recipe.

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  • on January 23, 2007

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    Easy, fast and delicious! I've made it twice with excellent results. The sherry makes it seem so elegant. Thanks Paula!

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  • on January 21, 2007

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    I was really looking forward to making this. I did as I was told but by the time I beat my egg whites and beat the whip cream, the gelatin mixture had hardened. when I tried to incorporate this into the whip cream and egg white,It didn't set up and there were lumps throughout. I will probably try a different recipe.

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  • on January 18, 2007

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    This was really delicious! My daughter in Alabama loves it!!!!

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  • on February 09, 2006

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    This was OK, but my recipe from an old cookbook is much better. Just too sweet and too much cream made the other flavors disappear.

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  • on August 30, 2005

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    The recipe was easy enough to make and tasty, but I definitely prefer English trifle! This was not as thick and rich as a trifle which could be a plus for some folks but not my husband and I. Good once but I'll stick with trifle!

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  • on August 22, 2005

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    Wonderful sooo good it is akeeper

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