Pascha Recipes

Easter Tropical Terrine

Easter Tropical Terrine

Yield: 12 servings


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate for 3 hours or until firm.
  5. 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.
  6. Store leftover dessert in refrigerator.


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

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