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Raspberry-Rose Petal Gelatin

Raspberry-Rose Petal Gelatin

3 Hr(s) 50 Min(s)
20 Min(s) Prep
3 Hr(s) 30 Min(s) Cook
You probably have a fancy mold kicking around somewhere in your kitchen. Put it to use with this dramatic Raspberry Rose Petal Gelatin.
What You Need
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12 servings
Original recipe yields 12 servings
2-3/4 cups boiling water
3 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
3 pkg. (0.25 oz. each) dried rose petals
1 can (12 oz.) evaporated milk
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Add water to gelatin mixes and rose petals; stir 2 min. until gelatin is completely dissolved. Cover with plastic wrap. Let stand 15 min. Drain; discard petals.
2
Pour 1-1/2 cups gelatin into 6-cup mold sprayed lightly with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. Meanwhile, let remaining gelatin stand at room temperature.
3
Mix remaining gelatin and milk. Gently pour over gelatin layer in mold. Refrigerate 3 hours or until firm. Unmold dessert onto serving plate. Serve topped with COOL WHIP.
Kitchen Tips
Tip 1
Substitute
Prepare using JELL-O Cherry Flavor Gelatin.
Tip 2
Where to Buy Dried Rose Petals
Most Hispanic grocery stores carry dried rose petals. Look for them near the dry spices, herbs and chiles.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 110mg
5%
Total Carbohydrates 24g
9%
Dietary Fiber 0g
0%
Sugars 23g
46%
Protein 4g
8%
Vitamin A
0%
Vitamin C
0%
Calcium
6%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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