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Document Id : 3690
File Type : PDF
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Christmas Garland Mold
CHRISTMAS GARLAND MOLD
Red Layer:
Dissolve 1 pkg. strawberry jelly powder in 1 c. boiling water. Add 3/4 c. cold water and chill until slightly thickened. Fold in 1 medium banana, sliced. Pour into a 6-cup mold. Chill until almost firm.
White Layer:
Dissolve 1 pkg. lime jelly powder in 1 c. boiling water. Add 3/4 c. pineapple syrup. Chill 1/2 c. of the jelly until slightly thickened. Prepare 2 pkg. Dreamwhip as directed on the package. Fold 1 c. of the Dreamwhip into the slightly thickened lime jelly. Pour over the red layer in mold. Chill until almost firm. Cover the remaining Dreamwhip and refrigerate.
Green Layer:
Chill remaining lime jello until slightly thickened. Fold in 1 20-oz. can drained pineapple tidbits. Pour over white layer. Chill until firm. Unmold.
Before serving, pile remaining Dreamwhip into the center of the mold and garnish with maraschino cherries and almonds. Serves 10.
Red Layer:
Dissolve 1 pkg. strawberry jelly powder in 1 c. boiling water. Add 3/4 c. cold water and chill until slightly thickened. Fold in 1 medium banana, sliced. Pour into a 6-cup mold. Chill until almost firm.
White Layer:
Dissolve 1 pkg. lime jelly powder in 1 c. boiling water. Add 3/4 c. pineapple syrup. Chill 1/2 c. of the jelly until slightly thickened. Prepare 2 pkg. Dreamwhip as directed on the package. Fold 1 c. of the Dreamwhip into the slightly thickened lime jelly. Pour over the red layer in mold. Chill until almost firm. Cover the remaining Dreamwhip and refrigerate.
Green Layer:
Chill remaining lime jello until slightly thickened. Fold in 1 20-oz. can drained pineapple tidbits. Pour over white layer. Chill until firm. Unmold.
Before serving, pile remaining Dreamwhip into the center of the mold and garnish with maraschino cherries and almonds. Serves 10.
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