Ginger Ale Jell O Mold Recipes
GINGERED LIME GELATIN
This recipe calls for ginger ale in place of cold water, which gives the salad a "tingly" taste and heightens the ginger flavor.-Sandra McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice; set the pineapple aside. In a bowl, dissolve the gelatin in water. Stir in ginger ale, ginger and the reserved juice. Chill until syrupy, about 45 minutes. Fold in pineapple. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Nutrition Facts : Calories 21 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
BERRY GELATIN MOLD
This refreshing gelatin mold is delicious and always a big hit! For a patriotic buffet, I add a scoop of frozen whipped topping, then place a fancy-cut strawberry and a sprinkling of blueberries for festive, red-white-and-blue color. -Anne Marie Papineau, Hanover, Connecticut
Provided by Taste of Home
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve gelatin in boiling cranberry juice. Let stand for 10 minutes. Stir in club soda and lemon juice; refrigerate for 45 minutes or until partially set. , Fold in berries. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a lettuce-lined platter; fill center with additional berries if desired.
Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
PHILADELPHIA® SPARKLING STRAWBERRY MOLD
Ginger ale and cream cheese add sparkle and richness to this strawberry gelatin dessert. Laced with strawberries, it's ideal for Valentine's Day.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 8 servings, about 1/2 cup each.
Number Of Ingredients 7
Steps:
- Stir boiling water into dry gelatin in medium bowl 2 minutes until completely dissolved. Stir in ginger ale.
- Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add gelatin mixture in very small amounts, mixing on medium speed after each addition until well blended. Stir in thawed frozen strawberries.
- Pour into 1-1/2-quart mold sprayed with cooking spray; cover. Refrigerate 4 hours or until firm. Unmold onto serving plate. Top with whipped topping and the fresh strawberries just before serving.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
GINGER ALE JELL-O
Make and share this Ginger Ale Jell-O recipe from Food.com.
Provided by Foxfire13
Categories Gelatin
Time 20m
Yield 1 Jell-o Mold
Number Of Ingredients 11
Steps:
- Dissolve Jell-O in boiling water. Add salt and paprika. Let cool to room temperature.
- Add cold ginger ale. Refrigerate until partially set.
- Stir in sliced pears, pineapple tidbits, and sliced almonds. Pour into a 2-quart mold and refrigerate overnight.
- Dressing:.
- Mix up the mayonnaise, cream, and honey. Put them in a little dish with a spoon next to the Jell-O on the table.
- To serve Jell-O, turn out on a platter and invite people to take a slice and top it with a little dressing.
Nutrition Facts : Calories 2824.4, Fat 132.6, SaturatedFat 27.7, Cholesterol 142.6, Sodium 3134.5, Carbohydrate 406.4, Fiber 22, Sugar 314.6, Protein 34
GINGER ALE FRUIT SALAD MOLD
A fizzy gelatin salad that is light and fruity. Make with your choice of fruit, pears, oranges, or apples. Cooking time is actually chill time.
Provided by Sassy in da South
Categories Easy
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve gelatin in 1 cup of heated ginger ale; set aside to cool.
- Add 1 cup cold ginger ale.
- Chill until partially set; stir in diced fruit, chopped pecans and candied ginger.
- Pour into a 1-quart mold.
- Chill until firm; unmold on lettuce leaves.
- Top with a dollop of mayonnaise.
GINGER PINEAPPLE JELLO MOLD
This is lovely with a nice ham dinner. Don't use fresh pineapple or fresh ginger - the enzymes will prevent the gelatin from setting. And for a summer variation: I added one heaping cup of blueberries to the mix when I added the pineapple (left out the ground ginger), yummy! **and ingredients/directions slightly changed to address the consistency issue mentioned by reviewer - it should set better in a mold now!
Provided by MA HIKER
Categories Gelatin
Time 5h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving juice in a measuring cup.
- Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
- Add ginger ale to the reserved pineapple juice making about 1 to 1 1/4 cup of liquid. Stir the ground ginger into this liquid.
- Stir the reserved pineapple juice, ginger ale & ginger into the jello.
- Refrigerate about 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
- Stir in pineapple (& blueberries if doing summer variation!). Pour into a 5-cup mold.
- Refrigerate 4 hours or until firm. Unmold.
Nutrition Facts : Calories 107.2, Fat 0.1, Sodium 82.1, Carbohydrate 26.4, Fiber 0.5, Sugar 24.9, Protein 1.6
GINGER ALE FRUIT JELLO SALAD
I like this combo but you can use this as a guide to use your favorite combo of jello and fruit. It's got a fresh, fizzy flavor!
Provided by TishT
Categories Gelatin
Time 3h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, combine dry gelatin and boiling water.
- Mix well to dissolve gelatin.
- Stir in ginger ale.
- Add peaches and mix to combine.
- Pour mixture into an 8x8 dish.
- Refrigerate until firm.
- Cut and serve.
CRANBERRY FRUIT MOLD
This special gelatin salad takes the place of ordinary cranberry sauce on my Thanksgiving table. Grapes and mandarin oranges make it deliciously different. -Kristy Duncan, Southfield, North Carolina
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- In a bowl, dissolve gelatins in boiling water. Gently stir in ginger ale. Refrigerate until slightly thickened, about 1-1/2 hours. Stir in grapes and oranges. Transfer to a 5-cup mold coated with cooking spray. Cover and refrigerate until firm. Invert onto a serving plate.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
HOLIDAY FRUIT AND NUT MOLD
Flavored gelatin made with ginger ale and spiked with spices, dried and candied fruits and nuts is ideal for a festive holiday side dish or dessert.
Provided by My Food and Family
Categories Recipes
Time 5h50m
Yield Makes 10 servings.
Number Of Ingredients 10
Steps:
- Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold ginger ale and spices. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression).
- Stir in fruits and pecans. Spoon into 5-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold onto serving plate. Garnish as desired. Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SPARKLING FRUIT MOLD
This sparkling fruity JELL-O dessert is perfect for a party. Its bright color and flavors are sure to liven up any occasion.
Provided by My Food and Family
Categories Home
Time 5h
Yield Makes 12 (1/2-cup) servings.
Number Of Ingredients 6
Steps:
- Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate 15 minutes. Gently stir in ginger ale. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir for 15 seconds. Stir in grapes and oranges.
- Pour into 6-cup mold sprayed with cooking spray. Cover.
- Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 15, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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