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Christmas Gelatin Ring
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1 package (3 ounces) cherry gelatin
3 cups boiling water, divided
1 can (29 ounces) sliced pears, undrained
1 package (3 ounces) lemon gelatin
1 package (8 ounces) cream cheese, cubed and softened
1 package (3 ounces) lime gelatin
1 can (20 ounces) crushed pineapple
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.
Yield: 12 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |