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Watermelon Bowl

Watermelon Bowl recipe
photo by:kraft
Watermelon does double duty: the pureed juice replaces water in the gelatin and the empty shell becomes a bowl for this refreshing dessert.
10 min
3 hr 55 min
16 servings, 1/2 cup each
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What You Need

 of 16-lb. seedless watermelon
pkg.  (3 oz. each) JELL-O Cherry Flavor Gelatin

Make It

CUT 1/2-inch-thick slice from rounded bottom of watermelon half 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 the 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.
Prepare using a smaller (9- to 10-lb.) seedless watermelon. Cut small slice off one end of watermelon to prevent it from rolling around. Cut off other end, then scoop out watermelon as directed. Use 8 cups watermelon flesh to blend, in batches, in blender until smooth. Continue as directed. Reserve remaining watermelon chunks for another use.
Prepare using any red flavor of JELL-O Gelatin.
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