Stir boiling water into dry gelatin in large bowl 2 min. until completely dissolved. Stir in ginger ale. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
Stir in fruit. Spoon into 6-cup ring mold sprayed with cooking spray; cover.
Refrigerate 4 hours or until firm. Mix marshmallows and sour cream. Unmold gelatin onto serving plate; top with the marshmallow mixture. Sprinkle with pecans. Store leftover gelatin in refrigerator.
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.
Substitute 2 pkg. (4-serving size each) JELL-O Orange Flavor Gelatin for the 1 pkg. (8-serving size) gelatin.
How To Unmold Gelatin
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
Prepare as directed, using a 9-inch square pan.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.