“A "...luscious fruit-and-gelatin dish," shared by Constance Fennell in the June/July 2008 issue of Country magazine. I did not include refrigeration time. Prepare this the day before you would like to serve it.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar and gelatin in a large saucepan.
  2. Add 1 cup of the juice and cook and stir over low heat until gelatin is completely dissolved, about 5 minutes.
  3. Remove from heat and stir in remain juice, and lemon juice.
  4. Halve strawberries and place in an 8 cup ring mold, coated with cooking spray.
  5. Add 2 cups of the gelatin and refrigerate until set, but not firm, about 30 minutes.
  6. Stir blueberries into remaining gelatin and spoon over strawberry layer.
  7. Refrigerate overnight.
  8. Unmold onto a serving platter.

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