1 small raspberry jello
1 small lime jello
Prepare the raspberry and lime jellos according to the jello jiggler recipe on the back (can add even less
water to make them thicker). Prepare these a few hours in advance. Cut them into small squares or if you
have small cookie cutters (stars or whatever) use them.
Dissolve the lemon jello in 3/4 cup boiling water then add 3/4 cup eggnog and 1/4 t. rum extract.
Chill until thickened-- check every half hour (usually only takes 1-11/2 hours). Mix in 2 cups of Cool Whip then
the rasp. and lime jellos. You can layer red, eggnog, green like a trifle in a pretty bowl or you can mix them
gently and pour into a small jello mold. Let set in the fridge and then turn over and eat.
No comments:
Post a Comment