Quick'n'easy U.s. Flag gelatine Dessert

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Ingredients

  • 2 pints strawberries
  • 1.33 cups blueberries
  • 1 bananas
  • 3.50 ounces red gelatine
  • 2 cups boiling water
  • 12 ice cube
  • 12 ounces frozen non-dairy topping
  • 12 ounces whipped cream
  • 1 cup non-dairy coffee creamer
  • 0.25 cup milk
  • 1 tablespoon lemon juice concentrate
  • 3 tablespoons icing sugar

Use imperial measurements

Method

How to make Quick'n'easy U.s. Flag gelatine Dessert

  • IF making whipped topping from powdered coffee creamer, put mixing bowl, beaters, measuring cup and measuring spoons in the freezer to chill thoroughly. Note: Also see Step #4.
  • While boiling water for gelatin, hull strawberries, slice enough to make 1 cup, cut the rest into halves. Also slice 1 banana.
  • In a 13"x9"x2" baking pan, dissolve 1 large (3-1/2 oz.) box of gelatin in 2 cups of boiling water. Stir to thoroughly dissolve, about 2 minutes.
  • IF making whipped topping from powdered coffee creamer, pour 1/4 cup milk OR water into measuring cup and return to the freezer; then measure 1 tablespoon of lemon juice into the mixing bowl, and return to freezer until gelatin is prepared. Do NOT mix le
  • When gelatin is completely dissolved, add 12 ice cubes and continue stirring until gelatin is "soft set," about 4 minutes (gelatin will be somewhat "lumpy"). Remove unmelted ice pieces.
  • Add 1 cup of blueberries, sliced strawberries and all sliced banana to the gelatin. Stir to distribute fruit throughout.
  • IF making whipped topping from powdered coffee creamer, cover gelatin with plastic wrap and chill in fridge. OTHERWISE skip to next step -.
  • Spread whipped topping of choice evenly over the gelatin. Arrange remaining blueberries to form a square in one corner, and arrange the halved strawberries in 4-5 lines about an inch and a half apart, making the "Stars and Bars" of the U.S. fla
  • To serve: Cut into squares of about 2 inches.
  • TO MAKE WHIPPED TOPPING FROM POWDERED NON-DAIRY COFFEE CREAMER: Remove all equipment and liquid ingredients from the freezer.
  • Pour 1 cup powdered non-dairy coffee creamer over COLD lemon juice.
  • Pour COLD milk (OR water) over powdered creamer. Do NOT mix milk directly into lemon juice or milk will sour.
  • Using FREEZER-CHILLED beaters, beat lemon juice, creamer and milk on high speed about 1 minute or until soft peaks form.
  • Gradually beat in sugar; continue beating about another 2 minutes or until stiff peaks form.
  • Spread over top of gelatin-fruit mixture, and follow Steps #8 & #9.

(Courtesy of Food.com)

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