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Easter Tropical Terrine

Easter Tropical TerrineA delightfully creamy, no-bake pineapple and mandarin gelatin dessert terrine lined with ladyfingers.

Recipe Ingredients:

1 (3-ounce) package ladyfingers, split - divided use
1 1/2 cups boiling water
1 (8-serving size) package JELL-O Island Pineapple Flavor Gelatin
1 (8-ounce) can crushed pineapple in juice, undrained
1 cup cold water
1 (8-ounce) tub COOL WHIP Whipped Topping, thawed - divided use
1 (11-ounce) can mandarin orange segments, drained

Cooking Directions:

  1. Line the bottom and sides of a 9x5x3-inch loaf pan with plastic wrap. Stand enough ladyfingers, cut sides in, to evenly fit along sides of pan.
  2. In a large bowl, stir boiling water with gelatin until completely dissolved. Stir in pineapple with its juice and the water. Refrigerate until slightly thickened (consistency of unbeaten egg whites), about 1 1/2 hours. Gently stir in 2 cups of the whipped topping and the oranges. Spoon into prepared pan. Arrange remaining ladyfingers, cut sides down, evenly on top of gelatin mixture. Refrigerate until firm.
  3. Place serving plate on top of pan. Invert, holding pan and plate together; shake gently to loosen. Carefully remove pan and plastic wrap. Top with remaining whipped topping. Store in refrigerator.

Makes 12 servings.

Recipe and photograph courtesy of Kraft Foods.