Melon Polka Dot Mold
|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.
Serving size: Complete recipe
Calories 2038 Calories from Fat 1345
% Daily Value*
Total Fat 154 g237.1%
Saturated Fat 52 g259.9%
Trans Fat 0 g
Cholesterol 249.4 mg83.1%
Sodium 2368 mg98.7%
Total Carbohydrates 159 g53%
Dietary Fiber 11.9 g47.4%
Sugars 115.7 g
Protein 24 g48.3%
Vitamin A 233.6% Vitamin C 190.8%
Calcium 37.1% Iron 24.1%
*Based on a 2000 Calorie diet