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Pink Bonnet Gelatin
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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 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.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |