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Melon Polka Dot Mold

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  Cherry jello 6 Ounce (2 packages, 3 ounce each)
  Boiling water 2 Cup (32 tbs)
  Cold water 1 3⁄4 Cup (28 tbs)
  Lemon juice 3 Tablespoon
  Cream cheese 8 Ounce, softened
  Cantaloupe balls 1 1⁄2 Cup (24 tbs)
  Pecan halves 2⁄3 Cup (10.67 tbs)
  Sliced stuffed green olives 1⁄2 Cup (8 tbs)
  Mint leaves 1 Tablespoon (for garnish)

Dissolve Jello in boiling water.
Stir in cold water and lemon juice.
Pour 1 cup gelatine mixture into 6 cup ring mould.
Chill until partially set.
Shape cream cheese into approximately 30 small balls.
Add one half of cheese balls and one half of melon balls to mould.
Around the outer edge of mould, place one half pecan halves.
Chill until firm.
Meanwhile chill remaining gelatine until partially set and add remaining cheese and melon balls, pecan halves and olive slices.
Pour over first mixture and chill until firm.
Unmould and garnish with mint leaves.

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