I made half of the recipe in a little 3 cup bundt pan, and it fit perfectly.
I also like that amount for a smaller crowd.
A half recipe cost less than $2 (and that was using Jello brand gelatin).
Found this old ad on Vintage Recipes... Gotta love the internet folks:@)
Oh, and, if you're wondering what to do with some of those holiday leftovers...
Ha-Just sayin'...
Found this old ad on Vintage Recipes... Gotta love the internet folks:@)
Oh, and, if you're wondering what to do with some of those holiday leftovers...
Ha-Just sayin'...
Sunshine Salad -from Simply Recipes
2 (3oz) boxes lemon flavored Jello
pinch of salt
2 C boiling water
1 C ice water
9 oz can crushed pineapple, with juice-I used a kitchen scale for 4.5 oz
1 tsp lemon juice or white vinegar-I used lemon juice
2 C shredded carrot
2 (3oz) boxes lemon flavored Jello
pinch of salt
2 C boiling water
1 C ice water
9 oz can crushed pineapple, with juice-I used a kitchen scale for 4.5 oz
1 tsp lemon juice or white vinegar-I used lemon juice
2 C shredded carrot
- Mix Jello, salt and boiling water, stir until dissolved.
- Add ice water, pineapple and lemon juice/vinegar. Stir well.
- Place in refrigerator until partially set. Approximately 40 minutes.
- Gently fold carrots into Jello.
- Lightly spray mold with cooking spray and pour Jello into mold. I gave it a few good shakes and tapped in on the counter a couple times.
- Place mold in refrigerator until fully set, at least 4-5 hours or overnight.
- To unmold, place pan in warm water for a minute or two, dry a bit, then turn upside down onto serving plate.
- Chill covered until serving.
Happy Thanksgiving Week Everyone-
As the folks at Jello would say, let's put a little bounce on your plate:@)
I'm Joining:
Creative Muster
Wonderful Wednesday
Create, Bake, Make
As the folks at Jello would say, let's put a little bounce on your plate:@)
I'm Joining:
Creative Muster
Wonderful Wednesday
Create, Bake, Make