| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
cn |
(10oz) mandarin orange segments |
| 1 |
pk |
(85 gr) Jell-o cherry jelly powder |
| 1 |
c |
Boiling water |
| 3/4 |
c |
Cold water |
| 1 |
c |
Halved green grapes |
| 1 |
pk |
Jell-o lemon jelly powder |
| 1 |
c |
Boiling water |
| 1 |
c |
Canned or dairy eggnog |
| 1 |
ts |
Dark rum (optional) |
| 1 |
|
Envelope Dream whip dessert topping |
INSTRUCTIONS
A beautiful Christmas dessert centrepiece begins with an eggnog base under
a glistening red crown filled with mandarin oranges and grapes.
Drain mandarin orange segments. Dissolve cherry jell-o powder in 1 cup
boiling water. Add cold water. Chill until slightly thickened. Add
mandarin oranges and grapes. Spoon into a 6 cup jelly mould. Chill until
set but not firm; surface should be sticky when adding second layer.
Meanwhile dissolve lemon Jell-o jelly powder in 1 cup boiling water. Cool
slightly. Add eggnog and rum. Chill until slightly thickened. Prepare Dream
Whip as directed on package; reserve 1 cup. Fold eggnog mixture into
remaining Dream Whip. Spoon over fruit jelly layer in mould. Chill until
set, 4 hours or overnight.
Unmould onto chilled serving plate. Granish with remaining Dream Whip if
desired. Makes 10 servings.
Origin: Kraft Holiday Homecoming recipe flyer Shared by: Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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