Pink Bonnet Gelatin Recipes

PINK BONNET GELATIN

Pink Bonnet Gelatin image

This fashionable creation was extra special shaped like a fancy hat with fruit-scalloped brim.-Lois Jacobsen, Dallas, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1 cup ginger ale
1 package (3 ounces) strawberry or cherry gelatin
1 can (15 ounces) fruit cocktail, drained
1-1/2 cups cooked rice, chilled
1 carton (12 ounces) whipped topping
2 red Fruit by the Foot fruit rolls
1 cup sliced fresh strawberries
Silk flowers, optional

Steps:

In a small saucepan, bring ginger ale to a boil. Remove from the heat; stir in gelatin until dissolved. Cover and refrigerate for 1 hour or until partially set. Stir in fruit cocktail and rice. Fold in whipped topping. Spoon 2 cups mixture into a 9-in. pie plate lined with plastic wrap., Spoon remaining mixture into a 1-qt. round-bottomed bowl lined with plastic wrap. Cover and refrigerate for 4 hours or until set. Invert gelatin from bowl on top. wrap fruit rolls around the hat and tie into a bow. Garnish with strawberries and silk flowers if desired.

Nutrition Facts : Calories 99 calories, Fat 3g fat (3g saturated fat), Cholesterol 6mg sodium, Sodium 15g carbohydrate, Carbohydrate 0 fiber), Fiber 1g protein.

EASY FRUIT-JUICE GELATIN

Easy Fruit-Juice Gelatin image

Skip artificially flavored gelatin in favor of this super-simple homemade version using any fruit juice you like.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 2

Ingredients

4 cups fresh or premade fruit juice (aside from mango, papaya, and pineapple, any kind -- pulpy or not -- will work)
2 envelopes (1/4 ounce each) unflavored gelatin

Steps:

Place 1 cup juice in a glass bowl. Sprinkle with gelatin. Meanwhile, bring remaining 3 cups juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Pour into 5-ounce juice glasses, which make great single servings. Refrigerate until firm, about 4 hours.

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