An elegant dessert to serve in your best stemware on special occasions.

Supreme Dessert
2 packages (3 oz each)  or 1 package (6 oz) Jell-O Gelatin (see Note)
1/4 teaspoon salt
2 cups boiling water
1 1/2 cups cold water
1 package (10 oz to 1 lb) frozen fruit (see Note)
1 cup sour cream, softened vanilla ice cream, whipped cream,
	prepared Dream Whip Dessert Topping, or yoghurt
1 1/2 tablespoons brandy (*)
1 1/2 tablespoons rum (*)
2 tablespoons Cointreau or Curacao (*)

(*) or substitute 1/2 teaspoon each brandy and rum
extracts and 1 teaspoon orange extract.

Dissolve Jell-O Gelatin and salt in boiling water.  Add
cold water.  Measure 2 cups into bowl; add frozen fruit.
Stir, carefully separating fruit with a fork.  Chill 
until mixture is almost set -- about 15 minutes.
Spoon into sherbet glasses, filling each two-thirds
full.  Chill until set, but not firm.

Chill remaining gelatin until just slightly thickened.
Add remaining ingredients.  Beat 1 minute, or until
bubbly.  Spoon into the glasses.  Chill until firm.
Makes 6 3/4 cups, or 6 to 8 servings.

NOTE:  Suggested Jell-O Gelatin and frozen fruit
combinations are:

  • Strawberry gelatin with strawberry halves.
  • Lemon or mixed fruit gelatin with melon balls.
  • Orange-pineapple gelatin with sliced peaches.
  • Raspberry gelatin wtih red raspberries.
  • Black raspberry gelatin with blueberries.
  • Cherry gelatin with cherries.
  • back to the recipe index.