LAYERED STRAWBERRY-LIME GELATIN RING
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h35m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with a whisk attachment, combine the sweetened condensed milk and cream cheese and mix on low until smooth, 2 to 3 minutes. Add the sour cream and mix until smooth.
- Put the lime gelatin in a medium heatsafe bowl, pour in 1 cup boiling water and gently stir until completely dissolved. Add the gelatin mixture to the cream cheese mixture and stir until combined. Pour the mixture through a fine-mesh strainer into a mixing bowl to remove any lumps.
- Spray a 10-cup fluted bundt pan with cooking spray. Pour the lime gelatin mixture into the prepared pan. Use a spoon to push the pineapple and cherries into the mixture and distribute them throughout. Refrigerate until set, about 2 hours.
- After about 1 1/2 hours, put 2 cups cold water in a medium heatsafe bowl. Add the strawberry gelatin and let bloom for 5 minutes. Add 2 cups boiling water and stir until completely dissolved. Cool to room temperature, about 30 minutes.
- Dampen a baking sheet with a little water and set aside. Fill a bowl larger than the bundt pan with warm water (make sure it's not too hot). Dip the bundt pan into the water in 5-second intervals (don't hold it in there too long) to loosen the lime gelatin from the pan. This may need to be repeated a few times until you see it start to loosen from the sides and center. Once loosened, place the baking sheet on top of the bundt pan and flip to invert the lime gelatin onto the baking sheet. Lift the bundt pan off the gelatin and rotate it slightly, then place it back over the gelatin so the fluted ridges of the bundt pan and the molded gelatin do NOT line up (the strawberry gelatin layer will fill the spaces).
- Flip the bundt pan and baking sheet back right-side up so the lime gelatin is back in the pan but slightly off center. Pour in the cooled strawberry gelatin mixture; the lime gelatin should float in the strawberry liquid. Using your fingers, realign the lime gelatin with the proper grooves of the pan. Refrigerate until set, about 2 hours.
- Dip the bundt pan into a bowl of warm water (following the method above), being careful not to hold it in there too long. Place a serving dish on top of the bundt pan and flip to invert the gelatin ring onto the dish.
JEREMY'S MOM'S STRAWBERRY JELLY RING
Emila Brittain made this for our team party for the East Toronto Dodgers all-star baseball team many years ago; I asked for the recipe and she faxed it to me on May 31, 1996. For a long time, I lost the fax -- but I finally found it! I thought it best to get this here at Zaar for two reasons: the fax has already started to fade badly, and I don't want to lose this delicious recipe again. Emila served it as a salad, but it could also be a dessert. Please note that the time to prepare doesn't include the chilling time.
Provided by Lennie
Categories Gelatin
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve the contents of the large package of Strawberry Jell-o (you could use 2 packages of the normal size of jell-o if your store doesn't carry the big package) in two cups of boiling water. Add 1/2 cup sugar and 1 1/2 cups cold water and mix well.
- Remove 2 1/2 cups of mixture and chill (keep the rest at room temp as you don't want it to chill and start to set).
- When chilled mixture has partially set, add a pint of fresh strawberries, halved and sliced. Pour into a 6-cup mold (Emila used the classic tupperware ring mold).
- Chill until set but not firm.
- Beat 8 oz softened cream cheese, gradually adding reserved jello mixture plus 1 tsp vanilla. Spoon over strawberries in mold.
- Chill at least 3 hours before serving.
- Unmold to serve and place on a round serving platter.
Nutrition Facts : Calories 195.2, Fat 8, SaturatedFat 5, Cholesterol 24.9, Sodium 148.4, Carbohydrate 28.8, Fiber 0.7, Sugar 26.4, Protein 3.3
STRAWBERRY JAM WITH JELL-O®
This fresh strawberry jam is made with JELL-O® and no added sugar for wholesome flavor that everyone can enjoy.
Provided by Bea Gassman
Categories Jams and Jellies
Time 20m
Yield 24
Number Of Ingredients 3
Steps:
- Crush strawberries in a large saucepan. Add water and gelatin, mixing well.
- Over medium heat bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for 2 minutes.
- Pour into jars, allow to cool, and then cover. Can be stored in refrigerator for 1 week, or frozen for several weeks.
Nutrition Facts : Calories 16.6 calories, Carbohydrate 3.9 g, Fiber 0.2 g, Protein 0.4 g, Sodium 14.4 mg, Sugar 3.6 g
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