I’m always on the lookout for fruit based desserts. This recipe is from the same recipe clipping notebook as the lasagne recipe. This dessert recipe is by Mrs. G.L. Holms of Bergenfield, NJ. It was published in the February, 1948, issue of Better Homes and Gardens.
The recipe calls for drained fruit cocktail. But you can use any fruit you want to use, really. For the photo shoot, I used chunky mixed fruit.
1 Tablespoon (1 envelope) unflavored gelatin
2 Tablespoons cold water
1 1/2 cups orange juice
12 regular size marshmallows
1/2 cup lemon juice
2 cups heavy whipping cream
2 1/2 cups fruit, drained
Maraschino cherries (optional)
Soften gelatin in cold water.
Heat 1/2 cup orange juice and marshmallows in double boiler until marshmallows are dissolved. Add softened gelatin and stir until dissolved.
Whip cream and gradually add the gelatin-juice mixture.
Partially fill bottom of tall parfait or sherbet glasses with fruit. Pour gelatin mixture over fruit and chill.
Top with maraschino cherries, if desired.