- This topic has 1 reply, 1 voice, and was last updated March 24, 2007 at 1:42 pm by .
- March 24, 2007 at 1:42 pm #251367Guest
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.
Preparation – 1 hrs 30 min | Cooling Time – 4 hrs 30 min
refrigerating – 8 servings
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,
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
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
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
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.
Preparation – 30 min | Cooking – 5 min | Cooling Time – 10 min
refrigerating | Makes- 20
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
Assorted NESTLÉ Candies and Chocolate
LINE baking sheet with wax paper.
PUSH each lollipop stick halfway through a large marshmallow; set
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
Fruit-Filled Chocolate Chip Meringue Nests
Delicate, light meringue nests overflowing with fresh fruit and
drizzled with warm chocolate sauce — how could anyone resist?
Preparation – 25 min | Cooking – 40 min | Cooling Time – 5 min
cooling | Makes- 10
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
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
3 cups fresh fruit or berries (whole blackberries, blueberries or
raspberries, sliced kiwi, peaches or strawberries)
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
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.
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