Posts tagged ‘dream whip’

Banana Nut Ring with Ginger Topping

Here’s another hit from the “Centerpiece Desserts” chapter of the book: Banana Nut Ring with Ginger Topping. While the recipe name doesn’t really roll off the tongue, the dessert itself is delightful.  This was the highest-scoring dish at Jellopalooza 2, netting a 4.3 on a scale of 1-5. So, here’s the recipe.

2 packages (3 oz each) orange or orange-pineapple jello (note: I don’t think they still make orange-pineapple jello, so I used orange)
2 cups boiling water
1 can (13 1/2 oz.) pineapple tidbits or crushed pineapple
1/2 cup chopped pecans
2 bananas, sliced
1 envelope Dream Whip
2 tablespoons slivered crystallized ginger

Dissolve gelatin in boiling water. Drain pineapple, measuring syrup. Add water to syrup to make 1 3/4 cups; add to gelatin. Chill until thickened. Fold in pecans and bananas. Spoon into a 6-cup mold. Chill until firm – about 4 hours. Meanwhile, prepare whipped topping mix as directed on package; fold in drained pineapple and ginger. Chill. Unmold gelatin and spoon whipped topping mixture into center of ring mold. Garnish with pecan halves and additional ginger, if desired. Makes 10 servings.

Some guest comments…

“Topping is best, but it’s good overall” – Dave
“Good, although a little ‘busy'” – Brian
“The pecans are soggy. Other than that, it’s good” – Ivanna
“Yummy – a crowd pleaser!” – Larisa
“Great multitude of flavors and textures” – Christopher
“Yum!” – Shelby

I’m not a big fan of ginger, but it made a nice accent to this dish and went well with the orange jello and the pineapple. I was worried the bananas would seem soggy, but they didn’t.  The dish combines some of my favorite fruit flavors, and the Dream Whip topping makes it extra fun. Use a bundt pan as a mold and present it on a cake stand for a standout “Centerpiece Dessert” at your next soiree.

March 6, 2011 at 6:38 am Leave a comment

Crown Jewel Cake

I had been looking forward to making the Crown Jewel Cake since I first cracked open the cookbook.  Check out photos to the right. It looks like a jello masterwork, a cubist’s delight. I wondered: would my jello craftsmanship be up to the task?

Fortunately, it wasn’t as complex as I feared.  Basically, you make 3 flavors of jello and let them set in 8×8 pans.  Then you cut them into cubes and fold them into the cake batter which consists of dream whip, lemon jello, pineapple juice, and sugar.  You spoon the mixture into a springform pan. I didn’t have a springform pan (the type of pan where you can detach the bottom), so I had to pick one up at Target.

I didn’t realize Dream Whip still existed, and its packaging looks like it hasn’t been updated since the 70s, but I found it. I guess it’s handy to have in the cupboard for all the sudden whipped cream emergencies that may arise in life.

I left the cake in the fridge overnight and it slid out of the pan with ease.  My only regret was that it wasn’t as tall as the cake in the cookbook photo. They must have doubled the recipe or used a smaller springform pan.  So this was a bit of false advertising on the part of The New Joys of Jell-O.  My cake was pretty but would have been more impressive if it produced larger slices.

I enjoyed the cake but found it awfully sweet due to the dream whip.  The pineapple juice added some nice flavor.  My Jellopalooza guests enjoyed it, giving it a 3.7, however it received the lowest score of the three fruity dessert jellos that I served.

Some comments from my guests…

Clifton’s memories” – Kat (editor’s note: you can find this jello at Clifton’s Cafeteria in LA – however when I tried it, it tasted like Miracle Whip – blech)

“Loved it. Pleasant combo of mystery sweets. Creamy” – Mary

“More going on than a schizophrenic crack addict” – Aaron

“Pretty, creamy, and tasty” – Larisa

“Nice mix of textures and flavors; the creamy part even had a little fizz” – Christopher

I would make this again. It’s definitely a centerpiece dessert.

June 1, 2010 at 5:55 am 1 comment

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