On 5/21/2011 8:07 AM, Storrmmee wrote:
> thanks for the memory... my grandmother used to make e this and an aprcot
> ome that was really good, in a cassarole she put the aprocots, mixed up the
> jello and covered them, then she stuch that in the freezer and beat in cool
> whip or similar and spread it on top, again thanks for the memory
> "Polly > wrote in message
> ...
>>
>> "JeanineAlyse"<...
>>> Some time ago I very much enjoyed a lime jello, crushed pineapple,
>>> cool-whip salad(?) that was refrigerated in a Bundt pan. The woman
>>> who made it could only tell me those three ingredients, but not the
>>> measurements of any, nor the directions. I've googled to no
>>> convincing avail, I do have all the ingredients here, so can someone
>>> here tell me the how to make?
>>> Thanks, Picky
>>
>> Here you go - from the Jell-O cookbook
>>
>> 1 four serving size Jello lime flavor
>> 3/4 cup boiling water ( I'd use whatever juice from draining the pineapple
>> and add water as needed to equal 3/4 cup)
>> 1/2 cup cold water
>> ice cubes
>> 1 cup thawed CoolWhip
>> 1 20 oz can crushed pineapple drained
>>
>> Completely dissolve gelatin in boiling drained juice + water to equal 3/4
>> cup
>> Combine cold water and ice cubes to make 1 1/4 cups.
>> Add to gelatin stirring until thickened. Discard unmelted ice.
>> Add whipped topping blending until smooth.
>> Stir in pineapple. (you can add mandarin orange sections [drained], a cup
>> of mini marshmallows and/or 1/4 cup chopped walnuts or pecans if you like)
>> Pour into serving bowl. Chill until set - about 2 hours.
>> The Jell-O book also tells how to use a mold. I'll be happy to give
>> you details if you like. Never any need around here. Polly
>
>
Just remember to use cooked pineapple or canned. Fresh pineapple
contains the enzyme bromelain that will digest the gelatin. If you
wanted fresh pineapple, I suppose you might be able to use agar but I've
never tried. Does anyone have any experience of that?

--


James Silverton, Potomac

I'm *not*