Patriotic mold
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ----red layer---- | ||
| 3 | ounces | Strawberry gelatin powder |
| 1⅓ | cup | Water; boiling |
| 10 | ounces | Frozen strawberries; thawed --white layer---- |
| 3 | ounces | Lemon gelatin powder |
| 1 | cup | Water; boiling |
| 2 | cups | Low-fat vanilla ice cream --blue layer---- |
| 3 | ounces | Lemon gelatin powder |
| ¼ | cup | Granulated sugar |
| 1 | cup | Water; boiling |
| ½ | cup | Cold water |
| 1½ | cup | Frozen blueberries; thawed |
Directions
Recipe by: Best Recipes Preparation Time: 0:15 To prepare red layer, dissolve strawberry gelatin in 1⅓ cups boiling water. Add strawberries.
Stir gently until fruit thaws and separates. Chill until thickened. Pour into a 9-cup Bundt® pan. Chill until set, but not firm. To prepare white layer, dissolve 1 package lemon gelatin in 1 cup boiling water. Blend in ice cream, beating until smooth. Chill until thickened. Spoon over strawberry mixture in pan. Chill until set, but not firm. Meanwhile, to prepare blue layer, dissolve remaining lemon gelatin and sugar in 1 cup boiling water. Add cold water. Chill until thickened. Stir in blueberries and spoon over lemon ice cream mixture. Chill until firm, or overnight.
Unmold and serve.
Posted to Master Cook Recipes List, Digest #109 Date: Wed, 5 Jun 1996 13:15:19 -0500 From: matejka@... (Anita A. Matejka)