Recipe - Mandarin Cherry Eggnog Ring

1 cn (10oz) mandarin orange
segments
1 pack (85 gr) Jello cherry jelly
powder
1 cup Boiling water
Three fourths cup Cold water
1 cup Halved green grapes
1 pack Jello lemon jelly powder
1 cup Boiling water
1 cup Canned or dairy eggnog
1 teaspoon Dark rum (optional)
1 Envelope Dream whip dessert
topping

A beautiful Christmas dessert centrepiece begins with an eggnog base under
a glistening red crown filled with mandarin oranges and grapes.

Drain mandarin orange segments. Dissolve cherry jello powder in 1 cup
boiling water. Add cold water. Chill until slightly thickened. Add
mandarin oranges and grapes. Spoon into a 6 cup jelly mould. Chill until
set but not firm; surface should be sticky when adding second layer.
Meanwhile dissolve lemon Jello jelly powder in 1 cup boiling water. Cool
slightly. Add eggnog and rum. Chill until slightly thickened. Prepare Dream
Whip as directed on package; reserve 1 cup. Fold eggnog mixture into
remaining Dream Whip. Spoon over fruit jelly layer in mould. Chill until
set, 4 hours or overnight.

Unmould onto chilled serving plate. Granish with remaining Dream Whip if
desired. Makes 10 servings.

Origin: Kraft Holiday Homecoming recipe flyer Shared by: Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini