TROPICAL TERRINE

Tropical Terrine image

Fill this gorgeous Tropical Terrine with pineapple gelatin, crushed pineapples and more. Encase the terrine in ladyfingers to make it extra special.

Provided by My Food and Family

Categories Recipes

Time 4h55m

Yield Makes 12 servings.

Number Of Ingredients 7

Ingredients

1 pkg. (3 oz.) ladyfingers, split, divided
1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Island Pineapple Flavor Gelatin
1 can (8 oz.) crushed pineapple in juice, undrained
1 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 can (11 oz.) mandarin oranges, drained

Steps:

Line bottom and sides of 9x5-inch loaf pan with plastic wrap. Stand enough ladyfingers, cut sides in, to evenly fit along sides of pan.
Stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in pineapple with its juice and the water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in 2 cups of the whipped topping and the oranges. Spoon into prepared pan. Arrange remaining ladyfingers, cut sides down, evenly on top of gelatin mixture.
Refrigerate 3 hours or until firm. Place serving plate on top of pan. Invert, holding pan and plate together; shake gently to loosen. Carefully remove pan and plastic wrap. Top with remaining whipped topping. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 65 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 24 g, Protein 2 g