RASPBERRY-ROSE PETAL GELATIN
You probably have a fancy mold kicking around somewhere in your kitchen. Put it to use with this dramatic Raspberry Rose Petal Gelatin.
Provided by My Food and Family
Categories Home
Time 3h50m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Add water to gelatin mixes and rose petals; stir 2 min. until gelatin is completely dissolved. Cover with plastic wrap. Let stand 15 min. Drain; discard petals.
- Pour 1-1/2 cups gelatin into 6-cup mold sprayed lightly with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. Meanwhile, let remaining gelatin stand at room temperature.
- Mix remaining gelatin and milk. Gently pour over gelatin layer in mold. Refrigerate 3 hours or until firm. Unmold dessert onto serving plate. Serve topped with COOL WHIP.
Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 23 g, Protein 4 g
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