Pascha Recipes
Easter Tropical Terrine
Yield: 12 servings
Ingredients
- 1 (3 ounce) package ladyfingers, split, divided
- 1 1/2 cups boiling water
- 1 (8 serving size) box JELL-O Brand Island Pineapple Flavor Gelatin
- 1 (8 ounce) can crushed pineapple in juice, undrained
- 1 cup cold water
- 1 (8 ounce) container COOL WHIP Whipped Topping, thawed, divided
- 1 (11 ounce) can mandarin orange segments, drained
Instructions
- Line bottom and sides of 9 x 5 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 for at least 2 minutes until completely dissolved. Stir in pineapple with its juice and the water.
- Refrigerate for 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 for 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.
Notes
Great Substitute: Substitute 2 boxes (4-serving size each) JELL-O Brand Island Pineapple Flavor Gelatin for the 1 box (8-serving size) gelatin.
Do not use fresh or frozen pineapple, kiwi, papaya or guava juice. Gelatin will not set.
Special Extra: Garnish with pineapple leaves, peeled kiwi slices and star fruit slices just before serving.
Per serving: Calories 150 Total fat 4 g Saturated fat 3.5 g Cholesterol 25 mg Sodium 65 mg Carbohydrate 27 g Dietary fiber 1 g Sugars 24 g Protein 2 g
Vitamin A 4 %DV Vitamin C 10 %DV Calcium 0 %DV Iron 0 %DV
Recipe and photo used with permission from:
Kraft Heinz Company