Ginger Ale Jell O Mold Recipes

GINGERED LIME GELATIN

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. In a bowl, dissolve the gelatin in water. Stir in ginger ale, ginger and the reserved juice. Chill until syrupy, about 45 minutes. Fold in pineapple. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.

LAYERED PEAR-CREAM CHEESE MOLD

Steps:

• Drain pears, reserving liquid. Add enough water to liquid to measure 1-1/2 cups; bring to boil in small saucepan. Chop pears; set aside.
• Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale and lemon juice. Pour 1 cup of the gelatin into 5-cup mold. Refrigerate about 30 minutes or until slightly thickened (spoon drawn through leaves definite impression). Arrange some of the pears in mold, pushing into gelatin in mold.
• Meanwhile, gradually add remaining gelatin to cream cheese in large bowl, mixing with wire whisk until well blended. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in remaining pears and pecans. Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.

GINGER ALE JELL-O

Steps:

• Dissolve Jell-O in boiling water. Add salt and paprika. Let cool to room temperature.
• Add cold ginger ale. Refrigerate until partially set.
• Stir in sliced pears, pineapple tidbits, and sliced almonds. Pour into a 2-quart mold and refrigerate overnight.
• Dressing:.
• Mix up the mayonnaise, cream, and honey. Put them in a little dish with a spoon next to the Jell-O on the table.
• To serve Jell-O, turn out on a platter and invite people to take a slice and top it with a little dressing.

GINGER-ALE JELL-O MOLD

Steps:

• Jell-O:.
• Mix gelatin and water and cool. Add the ginger-ale, pineapple, bananas and marshmallows. Cover and refrigerate until firm.
• Topping:.
• In a small saucepan blend the juice, flour and egg and cook until thickened. Cool slightly, about 20 minutes. Whip the cream cheese and add the cooled mixture. Fold in the Dream Whip and frost the Jell-O. Cover and return to the fridge.
• Note:I do not like this made with Cool Whip -- it doesn't taste like the 'old' Jell-O I ate as a child.

HOLIDAY FRUIT AND NUT MOLD

Steps:

• Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold ginger ale and spices. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression).
• Stir in fruits and pecans. Spoon into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold onto serving plate. Garnish as desired. Store leftover gelatin in refrigerator.