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