Sunday, March 15, 2009

Pink Cloud Gelatin

Serves: 4-6

1 package (3 oz.) raspberry gelatin
1 package (3 oz.) strawberry gelatin
1 c. boiling water
1 c. vanilla ice cream, softened
3/4 c. strawberries, chopped
1/4 c. pecans, chopped

Make raspberry gelatin according to package directions. Refrigerate until set. Meanwhile in a mixing bowl, dissolve strawberry gelatin in boiling water. Cool until syrupy. Add ice cream; beat until blended. Refrigerate until partially set. Fold in strawberries and pecans. Refrigerate until fully set. Return strawberry mixture to mixing bowl and whisk on high for 3-4 minutes until light and fluffy. By hand, mix raspberry gelatin into strawberry mixture until gelatin is in small chunks. Refrigerate until set.

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Tips: This Jello salad makes a nice side dish or a fruity dessert. Try experimenting with different flavors of gelatin in place of the raspberry. I think lime would taste great and would look nice especially around Christmas time. Frozen or fresh strawberries will work with this dish. However, if you use frozen strawberries make sure they don't have too much juice. I used my KitchenAid Stand Mixer to mix up the strawberry mixture and it saved a lot of time. I even used the whisk attachment for the last step. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap & Life as MOM's Ultimate Recipe Swap.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes


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