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Categories:Viewed: 66 - Published at: 9 years ago
Ingredients
- 4 cups water
- 6 fresh or frozen tejocotes (1/4 lb.), pitted, chopped (about 1/2 cup)
- 1 cinnamon stick
- 2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin, divided
- 1 can (8 oz.) pineapple chunks, drained
- 3/4 cup chopped apples
- 12 prunes, chopped (about 1/2 cup)
- 1 can (5 oz.) evaporated milk
- 1 cup thawed COOL WHIP Whipped Topping
Method
- Bring water, tejocotes and cinnamon stick to boil in saucepan; cook 10 min.
- or until liquid is reduced to 3 cups.
- Drain tejocotes, reserving tejocotes and cooking liquid; discard cinnamon stick.
- Add 1-3/4 cups reserved liquid to 1 pkg.
- gelatin mix in medium bowl; stir 2 min.
- until completely dissolved.
- Stir in tejocotes and remaining fruit.
- Pour into 10-cup mold sprayed with cooking spray.
- Refrigerate 30 min.
- or until gelatin is set but not firm.
- Meanwhile, add remaining reserved liquid to remaining gelatin mix; stir 2 min.
- until completely dissolved.
- Stir in evaporated milk; carefully spoon over gelatin layer in mold.
- Refrigerate 2 hours or until firm.
- Unmold onto serving plate.
- Serve topped with COOL WHIP.
