Rainbow Fruit Delight



This fun and refreshing gelatin dessert is airy and light. The

rainbow layers of fruit flavors will certainly make this recipe one

that is requested over and over again.



Estimated Times:

Preparation - 1 hrs 30 min | Cooling Time - 4 hrs 30 min

refrigerating - 8 servings



Ingredients:



Nonstick cooking spray

1 pkg. (3 oz.) orange-flavored gelatin

1 1/2 cups boiling water, divided

1/2 cup mandarin oranges, drained

2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk, chilled,

divided

1 pkg. (3 oz.) lemon-flavored gelatin

1/2 cup crushed pineapple, drained

1 pkg. (3 oz.) strawberry-flavored gelatin

1/2 cup frozen strawberries (about 8), thawed, drained

Directions:

COAT 9 x 5-inch baking pan with nonstick cooking spray.



FOR MANDARIN ORANGE LAYER:

DISSOLVE orange gelatin in 1/2 cup boiling water in small bowl. Let

stand for 10 minutes. Place dissolved gelatin, mandarin oranges and 1

cup evaporated milk in blender; cover. Puree for 10 seconds or until

well blended. Pour into loaf pan. Refrigerate for 30 minutes or until

set.



FOR PINEAPPLE LEMON LAYER:

FOLLOW process for Mandarin Orange Layer substituting lemon gelatin

and crushed pineapple. Pour mixture over Mandarin Orange Layer.

Refrigerate for 30 minutes or until set.



FOR STRAWBERRY LAYER:

FOLLOW process for Mandarin Orange Layer substituting strawberry

gelatin and strawberries. Pour mixture over Pineapple Lemon Layer.

Refrigerate for at least 4 hours or overnight.



TO UNMOLD: Run point of knife around top of pan. Dip pan into a large

pan of warm water for 15 to 20 seconds. Lift from water. Place

serving platter on top of pan. Invert mold and platter together,

shake slightly to loosen. Gently remove mold. Cut into slices and

serve.

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Marshmallow Pops



This is a perfect simple craft to try at your next birthday party or

next time the kids are bored and want to try something new.



Estimated Times:

Preparation - 30 min | Cooking - 5 min | Cooling Time - 10 min

refrigerating | Makes- 20



Ingredients:



20 lollipop sticks (found at cake decorating or craft stores)

20 large marshmallows

1 cup (6 oz.) NESTLÉ TOLL HOUSE® Premier White Morsels

1 cup (6 oz.) NESTLÉ TOLL HOUSE® Milk Chocolate Morsels

Decorating icing

Assorted NESTLÉ Candies and Chocolate



Directions:

LINE baking sheet with wax paper.



PUSH each lollipop stick halfway through a large marshmallow; set

aside.



MELT white morsels according to package directions. Immediately dip

10 marshmallow lollipops lightly in the melted chocolate for a thin

coating. Set stick-side-up on prepared baking sheet.



MELT milk chocolate morsels according to package directions. Repeat

dipping process as above with remaining marshmallows.



REFRIGERATE marshmallow lollipops for 10 minutes or until hardened.

Use decorating icing as glue to decorate with assorted candies.



*NESTLÉ RAISINETS, NESTLÉ SNO-CAPS, WONKA NERDS, WONKA TART N TINYS

and/or SweeTARTS Gummy Bugs

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Fruit-Filled Chocolate Chip Meringue Nests



Delicate, light meringue nests overflowing with fresh fruit and

drizzled with warm chocolate sauce -- how could anyone resist?



Estimated Times:

Preparation - 25 min | Cooking - 40 min | Cooling Time - 5 min

cooling | Makes- 10



Ingredients:



Meringues

4 large egg whites


1/2 teaspoon salt

1/2 teaspoon cream of tartar

1 cup granulated sugar

2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

Chocolate Sauce

2/3 cup (5 fl-oz. can) NESTLÉ CARNATION Evaporated Milk

1 cup (6. oz.) NESTLÉ TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 tablespoon granulated sugar

1 teaspoon vanilla extract

Pinch salt

3 cups fresh fruit or berries (whole blackberries, blueberries or

raspberries, sliced kiwi, peaches or strawberries)



Directions:

FOR MERINGUES:

PREHEAT oven to 300º F. Lightly grease baking sheets.



BEAT egg whites, salt and cream of tartar in large mixer bowl until

soft peaks form. Gradually add sugar; beat until sugar is dissolved.

Gently fold in morsels. Spread meringue into ten 3-inch nests with

deep wells about 2 inches apart on prepared baking sheets.



BAKE for 35 to 45 minutes or until meringues are dry and crisp. Cool

on baking sheets for 5 minutes; remove to wire racks to cool

completely.



FOR CHOCOLATE SAUCE:

HEAT evaporated milk to boiling in medium, heavy-duty saucepan. Stir

in morsels. Cook, stirring constantly, until mixture is slightly

thickened and smooth. Remove from heat; stir in sugar, vanilla

extract and salt.



DRIZZLE meringues with Chocolate Sauce and fill with fruit (whole

blackberries, blueberries or raspberries, sliced kiwi, peaches or

strawberries); serve immediately.