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Desserts

Watermelon Bowl

Watermelon Bowl recipe
photo by:kraft
time
prep:
10 min
total:
3 hr 55 min
servings
total:
16 servings, 1/2 cup each
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What You Need

1/2
 of a seedless watermelon (about 8 lb.)
4
pkg.   (3 oz. each) JELL-O Cherry Flavor Gelatin

Make It

CUT 1/2-inch-thick slice from bottom of watermelon to prevent it from rolling around. Scoop watermelon pulp into large bowl; reserve shell. Blend pulp, in batches, in blender until smooth; pour each batch of juice into separate large bowl. (You should have about 7 cups juice.)

POUR 2 cups juice into saucepan; bring to boil. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved. Add to remaining juice in large bowl; mix well.

REFRIGERATE 45 min. or until thickened, stirring every 15 min. Pour into watermelon shell. Refrigerate 3 hours or until firm. When gelatin is firm, cut away any watermelon rind that extends above gelatin layer.

Kraft Kitchens Tips

How to Prepare in Gelatin Mold
Omit watermelon shell. Prepare as directed, substituting 10-cup gelatin mold sprayed lightly with cooking spray for the watermelon shell. Refrigerate 4 hours or until firm. Unmold just before serving.
Note
Before removing watermelon pulp, cut 1/2-inch-thick slice from bottom of watermelon to prevent it from rolling around. Fill melon shell with gelatin as directed. When gelatin is firm, cut away any watermelon rind that extends above gelatin layer.
Substitute
Substitute any red Jell-O Gelatin for cherry flavored JELL-O.
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