Molded Raspberry Gelatin Recipe

Molded Raspberry Gelatin Recipe photo by Taste of Home

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I like the blend of flavors in this refreshing dessert. It is light and very easy to make.

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Molded Raspberry Gelatin Recipe

Prep: 20 min. + chilling

Yield: 12 Servings

20 20

Ingredients

2 packages (3 ounces each) raspberry gelatin
1 cup boiling water
2 cups vanilla ice cream, softened
1 cup orange juice
2 medium bananas, chopped
2 cans (8 ounces each) unsweetened crushed pineapple, drained

Directions

In a small bowl, dissolve gelatin in boiling water. Stir in ice cream and orange juice until blended. Fold in bananas and pineapple. Spoon into a 6-cup mold coated with cooking spray. Cover and refrigerate until firm. Unmold gelatin onto a serving platter. Yield: 12 servings.

Nutritional Facts 1/2 cup equals 145 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 50 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Molded Raspberry Gelatin in Reminisce December/January 2011, p43

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.