Congealed jello salad made by Mom for years. I started serving it at Thanksgiving and Christmas. It's now a tradition in my house during the holidays. Alan Blose loves it the best. I just gave Alan's wife the recipe.
Drain oranges and pineapples, saving juices. Add enough water to juice to make 3 1/2 cups liquid. Head 2 cups of this liquid and dissolve Jello in it. Then add remaining liquid. Chill until slightly thickened, then add fruit and undiluted orange juice. Chill until firm. After it becomes firm, add the following to the top as an icing.
1 cup cold milk
1 small Instant Jello lemon pudding mix
1 8oz Cool Whip, softened
Mix cold milk and pudding mix with electric mixer. Fold in Cool Whip and put on top of Jello salad. Refrigerate overnight.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 116 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 52.7mg | 2 % | |
Potassium 264.7mg | 7 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 27.8g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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