This tasted GREAT! I served it after a barbecue on a hot day and it was light enough to take with a full stomach and very refreshing to cool us off. Everyone loved it and asked for the recipe. I followed directions exactly and didn't change a thing. It even looked fancy like the picture:) Will be making again.
Fruity Gelatin Mold
Yield: 10 Servings
Cost per Serving: $.73
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Amount per serving
- Calories: 185
- Fat: 9g
- Saturated fat: 6g
- Protein: 14g
- Carbohydrate: 17g
- Fiber: 2g
- Cholesterol: 16mg
- Sodium: 410mg
- 2 (3 oz.) packages strawberry gelatin
- 2 cups plus 2 Tbsp. boiling water
- 1 (10 oz.) can crushed pineapple
- 2 large ripe bananas, sliced
- 1 (10 oz.) package frozen strawberries, thawed
- 1/2 ounce plain gelatin (1/2 envelope)
- 1 pint sour cream
- Mist a 10-inch decorative mold or Bundt pan with nonstick cooking spray.
- In a large bowl, mix strawberry gelatin with 2 cups boiling water; stir to dissolve. Add pineapple with its juices, bananas and strawberries. In a small bowl, mix 2 Tbsp. boiling water with plain gelatin; stir to dissolve. Stir into strawberry mixture. Pour half of mixture into mold; chill until firm, about 2 hours. Leave other half of mixture in bowl at room temperature.
- When refrigerated mixture has hardened, fold sour cream into remaining mixture and pour carefully on refrigerated mixture. Refrigerate until firm, at least 3 hours. When ready to serve, place a plate over mold, invert and tap pan gently until gelatin drops out. Serve immediately.
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