Pink Bonnet Gelatin

Name: Pink Bonnet Gelatin
Prep time: 20 min
Total time: 20 min
Yield: 12 servings.
Ingredients: 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

This fashionable creation was extra special shaped like a fancy hat with fruit-scalloped brim.—Lois Jacobsen, Dallas, Wisconsin

Ingredients

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

Directions

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.

Nutrition Facts

1 slice: 99 calories, 3g fat (3g saturated fat), 0 cholesterol, 6mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 fat.

Originally published as Pink Bonnet Gelatin in Taste of Home February/March 2004