Desserts

Easter Tropical Terrine

photo by:

kraft

A filling of pineapple gelatin, crushed pineapple, whipped topping and mandarin oranges is encased in ladyfingers for this special molded dessert.

time

prep:

30 min

total:

4 hr 55 min

servings

total:

12 servings

add your photo

add to shopping list

add to recipe box

send/share

what you need

pkg. (3 oz.) ladyfingers, split, divided

1-1/2

cups boiling water

pkg. (8-serving size) JELL-O Island Pineapple Flavor Gelatin

can (8 oz.) crushed pineapple in juice, undrained

cup cold water

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

can (11 oz.) mandarin orange segments, drained

Make It

LINE bottom and sides of 9x5-inch loaf pan with plastic wrap. Stand enough ladyfingers, cut sides in, to evenly fit along sides of pan.

STIR boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in pineapple with its juice and the water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in 2 cups of the whipped topping and the oranges. Spoon into prepared pan. Arrange remaining ladyfingers, cut sides down, evenly on top of gelatin mixture.

REFRIGERATE 3 hours or until firm. Place serving plate on top of pan. Invert, holding pan and plate together; shake gently to loosen. Carefully remove pan and plastic wrap. Top with remaining whipped topping. Store leftover dessert in refrigerator.