Carol's Easy Strawberry Dessert
1.5 cups boiling water
1 pkg. (4-serving size) Jell-O strawberry-flavored gelatin
1 tub (8 oz.) Cool Whip Strawberry whipped topping (we used 1-pint of sour cream ... it's what was in the fridge)
1 cup sliced strawberries
1 cup of blueberries
1tbsp Triple Sec (we added this)
5 Reynolds Stars Fun-shape Baking Cups (we used pyramid chocolate molds)
1. In a medium sized mixing bowl, stir boiling water into dry gelatin; stir until gelatin is completely dissolved.
2. Add the sour cream and stir with a wire whisk until well blended. Add strawberries, and combine with an electric mixer.
3. For a touch of color and contrast, scoop a handful of blueberries into a bowl, drizzle with Triple Sec; allow to sit for 5-10 minutes.
4. Place a teaspoon of blueberries into mold; pour Jell-O mixture over to fill molds.
5. Place in refrigerator and allow to set overnight.
6. Un-mold Jell-O pyramids onto a large serving platter.
7. Bring Jell-O to table for dessert, accept compliments, don't apologize for fallen shapes.
Note: The addition of Triple Sec left a watery residue causing the collapse of some of the pyramids when un-molded.The addition of Triple Sec and blueberries did their job of adding texture and color, and hopefully, distracted from the un-molding mishaps.
Catherine's Mimosa Mold
1 1/2 cups boiling water
1. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved.
2. Add white grape juice. Refrigerate 1.5 hours or until thickened.
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4. Spray a 6-cup jello mold with any non-stick spray and pour the mixture evenly into the cups. 5. Refrigerate for 4 hours, or until firm. Unmold.
We're going to have to leave this one to the pictures (which should really say enough). But in the case of a lack in judgment, we just might pull out the book again to give Jell-O another shot.