Mandarin Cherry Eggnog Ringdesserts 1 can (10oz) mandarin orange segments 1 pkg (85 gr) jell-o cherry jelly powder 1 cup boiling water 3/4 cup cold water 1 cup halved green grapes 1 pkg jell-o lemon jelly powder 1 cup boiling water 1 cup canned or dairy eggnog 1 teaspoon dark rum (optional) 1 envelope dream whip dessert topping A beautiful Christmas dessert centrepiece begins with an eggnog base under a glistening red crown filled with mandarin oranges and grapes. Drain mandarin orange segments. Dissolve cherry jell-o powder in 1 cup boiling water. Add cold water. Chill until slightly thickened. Add mandarin oranges and grapes. Spoon into a 6 cup jelly mould. Chill until set but not firm; surface should be sticky when adding second layer. Meanwhile dissolve lemon Jell-o jelly powder in 1 cup boiling water. Cool slightly. Add eggnog and rum. Chill until slightly thickened. Prepare Dream Whip as directed on package; reserve 1 cup. Fold eggnog mixture into remaining Dream Whip. Spoon over fruit jelly layer in mould. Chill until set, 4 hours or overnight. Unmould onto chilled serving plate. Granish with remaining Dream Whip if desired. Makes 10 servings. Origin: Kraft Holiday Homecoming recipe flyer Shared by: Sharon Stevens. |
