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Pink Bonnet Gelatin

 Pink Bonnet Gelatin
This fashionable creation was extra special shaped like a fancy hat with fruit-scalloped brim.—Lois Jacobsen, Dallas, Wisconsin
12 ServingsPrep: 20 min. + chilling


  • 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.
Nutritional Facts: One serving (prepared with diet ginger ale, sugar-free gelatin and reduced-fat whipped topping; calculated without fruit rolls) equals 99 calories, 3 g fat (3 g saturated fat), 0 cholesterol, 6 mg sodium,

2 of 2

Pink Bonnet Gelatin (continued)

Nutritional Facts: 15 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 fruit, 1/2 fat.