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    You are in: Home / Recipes / Karen's Melon-Chees Molds (Vintage Gelatin Dessert) Recipe
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    Karen's Melon-Chees Molds (Vintage Gelatin Dessert)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    ThatCaptJim's Note:

    This gelatin dessert apparently came from my sister in law Karen's recipe collection. The title is typed exactly as it appears on the recipe card! It's a great, funky old recipe the sort of thing I grew up with in the deep south as a kid -- I'm not surprised, because Karen spent several years living and working in Louisiana and Tennessee at the same time. NB: Times listed are very approximate, because you have to wait for the gelatin to set up -- it could take longer!

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    Ingredients:

    Serves: 6

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      Dissolve gelatin and sugar in boiling water.
    2. 2
      Add Sprite.
    3. 3
      Chill 1 1/4 cups of the mixture until thickened.
    4. 4
      Set aside remainder of mixture at room temperature.
    5. 5
      Add melon cubes to thickened gelatin.
    6. 6
      Chill in 1 quart mold until set, but not firm.
    7. 7
      Gradually blend reserved gelatin into cream cheese.
    8. 8
      Chill cream cheese mixture until very thick.
    9. 9
      Beat cream cheese mixture until fluffy.
    10. 10
      Spoon beaten cream cheese mixture over fruit layer in mold.
    11. 11
      Chill until firm.
    12. 12
      Gently dip mold into hot water for a few seconds, then carefully invert over plate and unmold.

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    Nutritional Facts for Karen's Melon-Chees Molds (Vintage Gelatin Dessert)

    Serving Size: 1 (139 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 144.2
     
    Calories from Fat 44
    30%
    Total Fat 4.9 g
    7%
    Saturated Fat 2.7 g
    13%
    Cholesterol 15.6 mg
    5%
    Sodium 120.7 mg
    5%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 0.2 g
    0%
    Sugars 22.6 g
    90%
    Protein 2.1 g
    4%

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