What Happened to Cake and Ice Cream?

Growing up, birthdays always meant cake and ice cream. And things remained that way until I attended my first birthday as a married woman. It was a family birthday party, with lots of food and drink. When it came time for the cake, I was anxious for a little ice cream. Imagine my surprise, when instead of cake and ice cream, all the guests were served cake and jello.  JELLO!!!  I couldn't understand why, but Hubby and the rest of the family explained that this was common practice in Mexico.

Over the years, I have learned to make many gelatin recipes, even invented a few myself. This recipe is my kiddies favorite.  The great thing about this recipe is that it is very versatile. You can vary the jello flavor and the canned fruit to suit your taste. For this recipe I used orange  flavored jello and canned mandarin oranges.

Cream Cheese Gelatin

Ingredients:

• 2 (6 oz.) boxes jello, any flavor
• 8 oz. cream cheese, softened
• 1 (15 oz.) can fruit (mandarin orange slices, fruit cocktail, crushed pineapple, sliced peaches, etc.)

Directions:

Bring 2 cups of water to a boil in a medium saucepan. Dissolve one envelope of gelatin in hot water; stir in 1 cup of cold water. Let cool to room temperature.



Pour cooled gelatin into blender cup. Puree with the cream cheese until very smooth. Pour into a 13x9-inch baking dish. Refrigerate 1 to 2 hours or until gelatin has set.

Open can of mandarin oranges, drain but reserve the light syrup in a measuring cup. Arrange mandarin orange slices over cream cheese gelatin.

Pour enough water into syrup from the oranges to equal 1-1/2 cups; set aside.

Bring another 2 cups of water to a boil in the same saucepan as before. Dissolve the other box of gelatin powder in hot water. Stir in reserved juices. Let cool to room temperature. Pour over mandarin oranges. Refrigerate 1 to 2 hours or until gelatin has set.

Enjoy!!!

With Love,

Leslie Limon

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