Italian Christmas Jello Mold Ring Food

HOLIDAY PUNCH BOWL ICE RING

Steps:

• Clear a spot in your freezer that is level and measures at least 14x14-inches.
• Place maraschino cherries in a pleasing design around the bottom of a 10- to 12-inch gelatin mold. Arrange mint leaves around the cherries, right-sides down (facing out and touching the mold).
• Combine maraschino cherry juice in a bowl with 2 cups water; pour 1/2 inch into the mold on top of cherries and mint, reserve remaining liquid. Place mold in the freezer until partially frozen, about 1 hour.
• Remove mold from the freezer and arrange green and gold kiwis on top of cherries. Use ice cubes and grapes to hold kiwi slices in place. Top with remaining ice and grapes. Carefully fill the mold with remaining water-juice mixture, and add more water as necessary to fill to the top edge of the mold. Place in the freezer until frozen solid, about 24 hours.
• To unmold the ice ring, fill a bowl that is larger than the mold with 1 inch of hot water. Place the mold into the hot water until ice ring separates from the mold, about 1 minute. Transfer ice ring into your punch bowl and serve immediately.

LIME JELL-O MARSHMALLOW HOLIDAY MOLD

Steps:

• Empty Lime Jell-O into large bowl, add 1 cup boiling water; stir until Jell-O dissolved. Add second cup of boiling water and stir. Add cold water & ice, stir until ice dissolved. Put in refrigerator until loosely jelled, about 1-1/2 hour.
• Cut Maraschino cherries in half and place, cut side up, into a Jell-O ring mold. Bunt Cake pan works great too!
• Cut cream cheese into small squares and drop into cooled Jell-O then add pineapple, with hand mixer blend on medium until cheese gets creamy with lots of small chunks remaining (approx. 1 minute).
• Add walnuts and marshmallows, fold in with wooden spoon or spatula until completely coated with Jell-O mixture.
• Poor into Jell-O mold. Sprinkle top with coconut (hint, it looks like holiday snow and keeps the Jell-O from sliding on the platter). Cover and chill for 6 hours, or overnight!
• To remove from mold: Fill sink with HOT water. Hold mold in water for about 15 seconds. Place platter on top and Turn Over! Let mold slide out! WA LA! Place back in the refrigerator until ready to serve. Looks like a Christmas Wreath with red Berries! Great addition to your holiday table!

CHRISTMAS GELATIN RING

Steps:

• In a bowl, dissolve cherry gelatin in 1 cup boiling water. Drain pears, reserving 1 cup juice (discard remaining juice or save for another use). Stir pears and reserved juice into cherry gelatin. Pour into a 10-in. fluted tube pan or 3-qt. ring mold coated with cooking spray. Refrigerate until nearly set, about 1-1/4 hours., In a bowl, dissolve the lemon gelatin in 1 cup boiling water; refrigerate until slightly thickened. Beat in the cream cheese until blended. Pour over the cherry layer. , In another bowl, dissolve lime gelatin in remaining boiling water. Drain pineapple well, reserving juice. Add enough water to juice to measure 3/4 cup. Stir pineapple and reserved juice into lime gelatin; spoon over lemon layer. Refrigerate until firm. Unmold onto a serving plate.

HOLIDAY JELLO MOLD

Steps:

• Stir boiling water into jello until jello is completely dissolved, about 2 minutes.
• Stir in cold juice.
• Refrigerate 1 1/2 hours or until jello is thickened.
• Stir in fruit.
• Spoon into 6-cup jello mold sprayed with nonstick cooking spray.
• Refrigerate 4 hours or until firm.
• Unmold.
• Garnish as desired.