Posts tagged ‘orange jello’

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

Frosty Mandarin Dessert

Orange is my favorite color, so it was easy to match my outfit to this jello mold.  This was my attempt to recreate the awesome photo that opens the chapter “Bring on the Super Desserts.”  Check out her pantsuit. The pants look like they were upholstered by a furniture store.  And that smile on her face shows the confidence of a woman who knows she has brought the fun and flavor to the party in the form of her jello mold, carefully coordinated to her red outfit.  No wonder her sideburn-sportin’ husband is so proud.

Frosty Mandarin Dessert scored 4.1 (on a scale of 1 to 5) and  took second place for most tasty dish at Jellopalooza, trailing only the Easy Fruit Tarts.  Thank goodness there were a couple of winners.  Since it was a hit, here’s the full recipe.


Frosty Mandarin Dessert

1 can (11 oz) mandarin orange sections
2 packages (3 oz each) or 1 package (6 oz) Jell-O Orange Gelatin
2 cups boiling water
1 pint orange sherbet

Drain oranges, measuring syrup.  Add water to syrup to make one cup.  Dissolve gelatin in boiling water.  Add measured liquid. Add sherbet by spoonfuls, stirring until melted. Chill until thickened.

Fold in oranges, reserving a few for garnish. Pour into a serving bowl or individual serving dishes. Chill until set – at least one hour. Garnish with reserved manadrin orange sections and mint leaves, if desired. Makes about 5 cups or 8 servings.


Comments from the guests…

“Refreshing” – Ivanna
“A little boring: tastes like plain old orange jello with some mandarin” – Christopher
“Creamy and fruity with tons of flavor. I had seconds.” – Aaron
“Thank God for mandarin orange! Cleanse my palate of the savory hell!!!” – John
“Awesome tasty hug of jello love” – Mary

The sherbet made this one a bowl of frothy fun. I bet it would be even tastier with fresh oranges. I would definitely make it again. And I will try my best to keep matching my outfits to my jello molds.

June 8, 2010 at 6:11 am 1 comment

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