Pink Champagne Mold recipe

Makes: 18 servings

1 package (8-serving size) JELL-O Brand Lemon Flavor Gelatin
1 package (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
3 cups boiling water
2 cups cold champagne
2 cups cold ginger ale
2 cups chopped strawberries

COMBINE dry gelatin mixes in large bowl. Add boiling water; stir 2 minutes or until gelatin is completely dissolved. Refrigerate 20 minutes. Stir in champagne and ginger ale. Refrigerate an additional 25 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir in strawberries.

POUR into 10-cup mold sprayed with cooking spray; cover.

REFRIGERATE 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

Nutrition (per serving): Calories 110; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 100mg; Carbohydrate 21g; Dietary fiber 0g; Sugars 20g; Protein 2g

Vitamin A 0%DV; Vitamin C 40%DV; Calcium 0%DV; Iron 0%DV

Recipe and photograph provided courtesy of Kraft Foods, Inc.