CHERRY-WALNUT GELATIN MOLD
Provided by Duff Goldman
Time 25m
Yield 8-10 servings
Number Of Ingredients 6
Steps:
- Drain the cherries and pat dry. Break the walnuts into pieces, then stuff each cherry with a nut.
- Combine the Jell-O and 2 cups boiling water in a bowl and stir until dissolved. Stir in the sherry and orange juice.
- Lightly spray a 6-cup gelatin mold or glass bowl with cooking spray. Pour in the gelatin mixture and scatter the stuffed cherries and remaining walnuts evenly in the mold. Cover and refrigerate until set, about 8 hours or overnight.
- Before serving, place the mold in a bowl of hot water to loosen the gelatin, about 5 minutes. Gently invert over a platter to release.
CRANBERRY-EGGNOG GELATIN SALAD
Refreshing and bursting with flavor, this festive jello salad is a great choice for a holiday potluck or make ahead Thanksgiving side. The sweet pineapple-eggnog layer contrasts nicely with the cool and tangy gelatin on top. Since it has to chill overnight, it's a good pick for those dishes you want to prepare a day ahead. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve raspberry gelatin in boiling water. Stir in cold water, then cranberry sauce, orange and orange zest. Pour into a 10-in. fluted tube pan or 12-cup ring mold coated with cooking spray; refrigerate until firm, about 40 minutes., Meanwhile, drain pineapple; pour juice into a saucepan. Sprinkle unflavored gelatin over juice and let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved., In a large bowl, combine eggnog and lime juice. Gradually stir in gelatin mixture. Chill until soft-set. Fold in pineapple. Spoon over raspberry layer. Refrigerate overnight. Unmold onto a serving platter.
Nutrition Facts :
EGGNOG MOLDED SALAD
For an excellent holiday gelatin salad, try this one. It looks so lovely on a platter and tastes good with the fruit and a hint of eggnog flavor. It goes well with any meal because it's refreshing. -Alice Ceresa, Rochester, New York
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, sprinkle unflavored gelatin over 1/4 cup cold water; let stand 1 minute., Drain pears over a 2-cup measuring cup, reserving syrup. Add enough water to the syrup to measure 2 cups; pour into a saucepan. Bring to a boil; remove from heat. Add lemon gelatin and unflavored gelatin mixture; stir 2 minutes to dissolve completely. Cool 15 minutes., Stir in sour cream and eggnog until well blended. Refrigerate until partially set., Cut oranges and drained pears into chunks; stir into gelatin mixture. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate, covered, until firm. If desired, serve with oranges, cherries and mint.
Nutrition Facts :
HOLIDAY NOG MOLD
Rum extract and nutmeg add eggnog-like flavor to this luscious holiday dessert mold made with lemon gelatin, vanilla pudding and whipped topping.
Provided by My Food and Family
Categories Home
Time 5h
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 8
Steps:
- Stir boiling water into dry gelatin mix in large bowl 2 min. until completely dissolved. Stir in cold water. Cool 30 min. at room temperature.
- Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 30 sec. Add to gelatin; stir until well blended. Stir in rum extract and nutmeg. Refrigerate 15 min. or until slightly thickened (consistency of unbeaten egg whites). Gently stir in whipped topping until well blended. Pour into 6-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 2.6333 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CRANBERRY EGGNOG SALAD
For a bright salad with a vintage holiday feel, we stack a layer of raspberry gelatin and cranberry sauce over a yummy pineapple-eggnog base. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, add boiling water to cranberry gelatin; stir 2 minutes to completely dissolve. Refrigerate 40-50 minutes or until slightly thickened., Place cranberry sauce in a small bowl; stir to break up. Fold into gelatin mixture. Pour into an 8-cup ring mold coated with cooking spray; refrigerate 15-20 minutes longer or until set but not firm., Meanwhile, drain crushed pineapple well, reserving juice in a small saucepan. Sprinkle unflavored gelatin over pineapple juice; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in eggnog and lime juice. Refrigerate 12-15 minutes or until slightly thickened., Fold pineapple into eggnog mixture. Carefully pour over gelatin in mold. Refrigerate until firm. Unmold onto a platter.
Nutrition Facts : Calories 180 calories, Fat 1g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 66mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 1g fiber), Protein 7g protein.
EGGNOG SALAD MOLD
I think I got this from one of the Best of Bridge cookbooks. Now that we are starting think about Christmas, it is very appropriate. Enjoy.
Provided by waynejohn1234
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Drain oranges, reserving juice.
- Add water to juice to make 1-1/4 cups.
- Heat until boiling and dissolve Jello.
- Add brandy or rum and eggnog.
- Chill until slightly thick.
- Fold in orange sections and pour into a 3-cup mold.
- Chill.
Nutrition Facts : Calories 126.5, Fat 2.5, SaturatedFat 1.4, Cholesterol 18.7, Sodium 84.1, Carbohydrate 23.4, Fiber 0.8, Sugar 19.9, Protein 2.7
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