Raspberry gift box

8 Servings

Ingredients

Quantity Ingredient
2 packs (4-serving size) -or-
1 pack (8-serving size) Jell-O brand gelatin; raspberry flavor
1½ cup Boiling water
¾ cup Cran-raspberry juice
Ice cubes
3½ cup (8 ounces) Cool Whip whipped topping; thawed
Gumdrop ribbon (optional)
Frosted cranberries (optional)
2 packs (10-oz) Birds Eye quick thaw red raspberries; thawed
2 teaspoons Cornstarch

Directions

RASPBERRY SAUCE

DISSOLVE gelatin in boiling water. Combine cran-raspberry juice and ice cubes to make 1-¾ cups. Add to gelatin, stirring until ice is melted Chill until slightly thickened. Fold in whipped topping. Pour into 9x5-inch loaf pan. Chill until firm, about 4 hours.

PREPARE Raspberry Sauce, Gumdrop Ribbon and Frosted Cranberries, if desired.

UNMOLD gelatin mixture onto serving plate. Cut Gumdrop Ribbon into 2 (10X1-inch) strips and 1 (5X1-inch) strip. Place strips on raspberry loaf, piecing strips together as necessary, to resemble ribbon. Cut 7 (3X1-inch) strips; form into bow. Place on gumdrop ribbon . Decorate with Frosted Cranberries. Serve with Raspberry Sauce.

MAKES 8 servings GUMDROP RIBBON: 1. Line up gumdrops in a row on surface or sheet of waxed paper sprinkled with sugar. Flatten into long strips with rolling pin, turning frequently to coat with sugar.

2. Cut flattened gumdrops with sharp knife into 1-inch strips.

3. To make bow, fold over four strips to form loops of the bow; place on dessert. Then place a small loop in center to cover center of bow. Cut "V's" at one end of remaining two strips, if desired; place under loops to resemble ends of ribbon. FROSTED FRUITS: Use fresh cranberries or green or red seedless grapes. Dip fruit into lightly beaten egg white. (NOTE: Use only clean eggs with no cracks in shell.) Hold to permit excess white to drain off; roll in sugar in flat plate to coat well. Place on tray covered with waxed paper. Let stand until dry. RASPBERRY SAUCE: PLACE raspberries in food processor or blender; cover. Process until smooth; strain to remove seeds. Combine cornstarch with small amount of the raspberries in medium saucepan; add remaining raspberries. Bring to boil over medium heat, stirring constantly; boil 1 minute. Chill.

MAKES 2 cups, Prep time: 30 minutes, Chill time: 4 hours From <FavoriteRecipes:Jell-OEasyEntertaining>. Downloaded from Glen's MM Recipe Archive, .

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