Ginger Ale Salad Food

GINGER ALE FRUIT JELLO SALAD

Steps:

• In a large bowl, combine dry gelatin and boiling water.
• Mix well to dissolve gelatin.
• Stir in ginger ale.
• Add peaches and mix to combine.
• Pour mixture into an 8x8 dish.
• Refrigerate until firm.
• Cut and serve.

GELATIN FRUIT SALAD

Steps:

• In a saucepan, bring the applesauce to a boil; remove from the heat., Stir in gelatin until dissolved. Slowly add ginger ale and pineapple. Pour into a 2-qt. serving bowl. Chill until set. Garnish with apples and mint if desired.

GINGER ALE FRUIT SALAD MOLD

Steps:

• Dissolve gelatin in 1 cup of heated ginger ale; set aside to cool.
• Add 1 cup cold ginger ale.
• Chill until partially set; stir in diced fruit, chopped pecans and candied ginger.
• Pour into a 1-quart mold.
• Chill until firm; unmold on lettuce leaves.
• Top with a dollop of mayonnaise.

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.

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.