Prep 10 mins
Cook 6 hrs
From "Cooking with Carnation Evaporated Milk" cookbook. I have not tried this yet, but it sounds good, and the picture looked delicious! Cooking time = chill time.
- 85.04 g package orange gelatin
- 354.88 ml boiling water, divided
- 118.29 ml mandarin orange, drained
- 2 (680.38 g) can evaporated milk, chilled, divided
- 85.04 g package lemon gelatin
- 118.29 ml crushed pineapple, drained
- 85.04 g package strawberry gelatin
- 118.29 ml frozen strawberries, thawed and drained (about 8)
- Coat 9x5-inch loaf pan with non-stick cooking spray.
- For mandarin orange layer: Dissolve orange gelatin in 1/2 cup boiling water in small bowl. Let stand for 10 minutes. Place dissolved gelatin, mandarin oranges and 1 cup evaporated milk in blender; cover. Puree for 10 seconds or until well blended. Pour into loaf pan. Refrigerate 30 minutes or until set.
- For pineapple lemon layer: Follow process for mandarin orange layer substituting lemon gelatin for the orange and pineapple for the mandarin oranges. Pour mixture over mandarin orange layer. Refrigerate 30 minutes or until set.
- For strawberry layer: Follow process for mandarin orange layer substituting strawberry gelatin and strawberries. Pour over pineapple lemon layer. Refrigerate at least 4 hours or overnight.
- To unmold: Run point of knife around top of pan. Dip pan into a large bowl of warm water. Place serving platter on top of pan. Invert mold and platter together; shake gently to loosen. Gently remove mold. Cut into slices and serve.
Loved it! Very simple to make, you just need to be prepared to wait between each chill time -- which was perfect for me as I was prepping two other recipes for dinner. I used sugar-free gelatin and 1 can of nonfat and 1 can of fat-free condensed milk -- worked perfectly. Each individual flavor shines through. While I made this during the winter, it would be a fabulous summer dessert (but I couldn't wait that long!).