KEILLY MORRIS: All right. So while our wings
are working, we’re going to go ahead and start with our Randy Moss dessert. I’m going to
take a simple goblet, wine glass, martini glass, whatever your preference is. I’m going
to go with a simple goblet. I just think it has just a remarkable presentation. Whenever
you’re building a layered dessert, you always want to make sure that it’s glass, so you
can see–you can see exactly what it is that you’re eating. So first we’re going to start
off. We have our pears that have been soaking down and reducing. I’m going to grab some
ground cinnamon. It’s a secret; I can’t let you see it. Our pears, you see that, right? Oh. Orange
zest, cinnamon, nutmeg, bosco pears, it’s an amazing thing. Here’s how we’re going to
do this. Let me show you this; it’s really simple. We’re going to take one of this. Okay?
Actually, I’m going to leave them in the pot. I want to make it super simple. Then I’m going
to show you how I can do it. Watch this. This is how easy it gets. Cool Whip, right there.
Here’s what we’re going to do. These are soaked. Look at that. If I break this right now, it
slides right in half. You see that? See that? That’s because it’s been soaking. So always
hot, right? This is light, fruity. Think about the whole carb thing. Right? So we’ll lay
that there. And a little bit of Cool Whip. Right? See the intensity, see the intensity.
Then we’re going to go with our last. Uh-huh, I know. I know you’re probably going, “Wow!
How did he do that? He just took peaches and whip cream and peaches and cream.” Of course,
it’s not peaches. It’s bosco pears. Bosco pears, baby. What are we going to do last?
It’s the best thing right here, a little bit of cinnamon.