Serves: 8
1. Pour boiling water on gelatins in medium bowl stir until gelatins are dissolved. Stir in piña colada concentrate and reserved pineapple juice, using wire whisk, until concentrate is melted. Refrigerate 45 to 60 minutes or until slightly thickened.
2. Spray 2-quart mold with cooking spray. Stir pine-apple and coconut into gelatin mixture. Spoon into mold. Cover and refrigerate at least 4 hours until firm.
3. Unmold gelatin onto serving plate (see Tips for Gelatin Salads).
NUTRITON FACTS
1 Serving:
Calories 180 (Calories from Fat 25)
Fat 3g (Saturated 3g)
Cholesterol 0mg
Sodium 70mg
Carbohydrate 37g (Dietary Fiber 1g)
Protein 2g
% DAILY VALUE:
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 2%
DIET EXCHANGES:
2 1/2 Fruit
1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Piña Colada Mold recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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