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
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
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.
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.
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.
Prepare using JELL-O Cherry Flavor Gelatin.
Where to Buy Dried Rose Petals
Most Hispanic grocery stores carry dried rose petals. Look for them near the dry spices, herbs and chiles.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
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.