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Pink Bonnet Gelatin

1 cup ginger ale
1 package (3 ounces) strawberry or cherry gelatin
1 can (15 ounces) fruit cocktail, drained
1-1/2 cups cooked rice, chilled
1 carton (12 ounces) whipped topping
2 red Fruit by the Foot fruit rolls
1 cup sliced fresh strawberries
Silk flowers, optional

In a small saucepan, bring ginger ale to a boil. Remove from the heat;
stir in gelatin until dissolved. Cover and refrigerate for 1 hour or
until partially set. Stir in fruit cocktail and rice. Fold in whipped
topping. Spoon 2 cups mixture into a 9-in. pie plate lined with

Printed from tasteofhome.com Nov 19, 2008

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Pink Bonnet Gelatin cont.

plastic wrap. Spoon remaining mixture into a 1-qt. round-bottomed
bowl lined with plastic wrap. Cover and refrigerate for 4 hours or
until set. Invert gelatin from bowl on top. wrap fruit rolls around
the hat and tie into a bow. Garnish with strawberries and silk
flowers if desired.

Yield: 12 servings.