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Desserts

Pink Champagne Mold

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Pink Champagne Mold recipe
photo by:
kraft
time
prep:
15 min
total:
5 hr
servings
total:
18 servings
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what you need

1
pkg. (8-serving size) JELL-O Lemon Flavor Gelatin
1
pkg. (8-serving size) JELL-O Strawberry Flavor Gelatin
3
cups boiling water
2
cups cold champagne
2
cups cold ginger ale
2
cups chopped strawberries

Make It

COMBINE dry gelatin mixes in large bowl. Add boiling water; stir 2 min. or until gelatin is completely dissolved. Refrigerate 20 min. Stir in champagne and ginger ale. Refrigerate an additional 25 min. or until slightly thickened (consistency of unbeaten egg whites). Gently stir in strawberries.

POUR into 10-cup mold sprayed with cooking spray; cover.

REFRIGERATE 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

Kraft Kitchens Tips

Substitute
Substitute 2 pkg. (4-serving size each) of either flavor JELL-O Gelatin for the 8-serving-size package.
Variation
Prepare as directed, omitting the champagne and increasing the ginger ale to 4 cups.
K:2294 v0:53525
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