electrolux137
Well-known member
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A St. Patrick's Day treat!
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PINEAPPLE-LIME JELLO RINGS
One 20-oz. can sliced pineapple in juice, drained, juice reserved. Leave pineapple rings in the can.
One six-ounce pkg lime Jello. (I used sugar-free.)
Combine reserved pineapple juice with enough water to make a total of 1 cup liquid. Bring to a boil in a medium sauce pan.
Stir the Jello into the boiling water until fully dissolved, then pour into the can of pineapple rings. Jiggle and jostle the can a bit to work the Jello into and around the pineapple rings.
Refrigerate for at least 4 hours.
When the jello is fully set, run some hot water on can sides and bottom to loosen. Cut the bottom from the can and use to push the mold out.
Cut between pineapple slices and serve on a bed of large torn pieces of red cabbage and the crown of a fresh pineapple if you happen to have one handy. Garnish with lime and pineapple wedges.
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A St. Patrick's Day treat!
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
PINEAPPLE-LIME JELLO RINGS
One 20-oz. can sliced pineapple in juice, drained, juice reserved. Leave pineapple rings in the can.
One six-ounce pkg lime Jello. (I used sugar-free.)
Combine reserved pineapple juice with enough water to make a total of 1 cup liquid. Bring to a boil in a medium sauce pan.
Stir the Jello into the boiling water until fully dissolved, then pour into the can of pineapple rings. Jiggle and jostle the can a bit to work the Jello into and around the pineapple rings.
Refrigerate for at least 4 hours.
When the jello is fully set, run some hot water on can sides and bottom to loosen. Cut the bottom from the can and use to push the mold out.
Cut between pineapple slices and serve on a bed of large torn pieces of red cabbage and the crown of a fresh pineapple if you happen to have one handy. Garnish with lime and pineapple wedges.
