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Recipes

Bristol Mallow Mold

  • Prep Time: 20 Minutes (Total Time: 5 Hours 50 Minutes)
  • Serving Size: 12
  • 2 cups Boiling Water
  • 1 package (8-serving size) JELL-O Brand Orange Flavor Gelatin
  • 1-1/4 cups Cold Ginger Ale
  • 1-1/2 cups Orange Sections
  • 1/2 cup Halved Grapes
  • 2 cups JET-PUFFED Miniature Marshmallows
  • 1 cup BREAKSTONE'S Or KNUDSEN Sour Cream
  • 1/3 cup Chopped PLANTERS Pecans
  • STIR boiling water into dry gelatin in large bowl 2 min. until completely dissolved. Stir in ginger ale. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).

    STIR in fruit. Spoon into 6-cup ring mold sprayed with cooking spray; cover.

    REFRIGERATE 4 hours or until firm. Mix marshmallows and sour cream. Unmold gelatin onto serving plate; top with the marshmallow mixture. Sprinkle with pecans. Store leftover gelatin in refrigerator.

    KRAFT KITCHENS TIPS

    Great Substitute

    Substitute 2 pkg. (4-serving size each) JELL-O Brand Orange Flavor Gelatin for the 1 pkg. (8-serving size) gelatin.

    How To Unmold Gelatin

    Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

    RECIPE COURTESY OF KRAFT FOODS