Strawberry and Wild Berry Gelatin With Cranberry Fool
"The flavor of strawberries and wild berries combined with a Cranberry Fool, topped with wonderful Pepparkakor, ginger thins from Sweden."
photo by Chef Gary
- Ready In:
- 4hrs
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 3 ounces jell-o strawberry gelatin
- 3 ounces jell-o wild berry gelatin
- 1 1⁄2 cups heavy whipping cream
- 6 tablespoons sugar
- 1 cup whole berry cranberry sauce
- 3 gingersnap cookies, crumbled (I use Swedish Pepparkakor from Ikea)
directions
- Prepare Jell-o desserts in separate bowls according to directions, and refrigerate for at least 4 hours.
- Prepare the Cranberry Fool by beating whipped cream, adding sugar gradually. Beat until at soft peaks are formed. Fold in cranberry sauce.
- In a tall bowl or dessert glasses, place a layer of prepared strawberry Jell-O. Next, place a layer of cranberry fool. Follow with a layer of wild berry Jell-O. Top with a final layer of Cranberry Fool and crumbled ginger snap cookies. You may substitute ginger snap cookies as well. Refrigerate until ready to serve.
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RECIPE SUBMITTED BY
Chef Gary
Mesquite, 83
My very first dish was spaghetti, taught to me by my grandmother. Though very simple, it was good, honest food that was delicious. Since my first cooking experiences I have been hooked. Cooking is a passion, a way of life. I have learned so much from people here and their fabulous recipes, and I spend a great deal of time learning from Food Network and PBS. My culinary influences include Chef Robert Irvine, Iron Chef Bobby Flay, and the Encyclopedia of Cookery himself, Alton Brown. There are so many excellent chefs that are an inspiration to us all, including the great chefs here!
