This was a favorite at the Thanksgiving feasts when I was growing up in Ohio. This recipe will serve about 6 – 8 people and can be served in any shape served on a bed of salad greens.
Tips:If you are planning to unmold a gelatin salad, use a mold designed for gelatin instead of one made for cake batter. If using glass containers, spray a paper towel with a little original Pam cooking spray and rub it on the inside of the glass container. You want just a whisper of Pam.
Ingredients:Drain canned fruit, reserving the syrup. Add enough water to the reserved syrup to equal 1 cup. Heat until nearly boiling. Pour hot juices on gelatin powder and dissolve. Refrigerate until slightly thickened. This takes about 10-15 minutes. Meanwhile, lay the mandarin orange slices just so in a ring mold.
Fold pineapple and sour cream into slightly thickened gelatin and gently pour mixture into prepared 4-cup mold. Refrigerate until firm. Unmold when ready to serve.
To unmold a gelatin salad, fill a large pan with hot water and set the mold into it up to the rim. If the mold is thin metal, it will immediately conduct the heat to the “skin” of the salad allowing it to release. A glass pan will take longer and may need hotter water. One may also wish to break the top seal by running a slender knife along the top edge of the mold between the mold and the gelatin.
Place a plate on top and invert. If the salad doesn’t release immediately, repeat and give it a shake. Arrange salad greens around the edges of the unmolded salad. This will cover any melted gelatin from the unmolding process.
