| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Congealed | 15 | Servings | |
INGREDIENTS
| 2 | Jello peach or apricot | |
| 2 | c | Boiling water |
| 1 | c | Rose wine; chilled |
| 3/4 | c | Water; cold |
| 10 | oz | Strawberries; undrained |
| 8 | oz | Pineapple; undrained |
| 1 | c | Sour cream |
| 2 | tb | Brown sugar |
| 2 | tb | Coconut |
| Lettuce |
INSTRUCTIONS
Combine gelatin and boiling water in a large bowl, stir 2 minutes or until gelatin dissolves. Add wine and cold water; chill until the consistency of unbeaten egg white. Stir in strawberries, pineapple; pour into a lightly greased 6 cup mold. Cover and chill 8 hours Combine sour cream and brown sugar; spoon into a serving dish. Sprinkle with toasted coconut. Unmold salad onto lettuce leaves; serve with sour cream mixture. Additional Note: Instead of cold water use juice or necter. Serving Ideas : Xmas 94 with a few black walnuts. Didn't like banana. NOTES : Rose wine and sliced strawberries add the festive ruby color to this congealed version of a holiday favorite. Recipe by: Terry Pogue/tpogue@idsonline.com Posted to recipelu-digest Volume 01 Number 287 by Terry Pogue <tpogue@idsonline.com> on Nov 22, 1997
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