Another deviation from baking, and another form of trifle. I don't want to call it my creation because I'm sure someone out there has made something like this.
What's a post without a little history lesson? Jell-O was created by Pearle Wait, a carpenter in LeRoy, in 1897, when he was making a cough remedy and laxative tea in his home. He experimented with gelatine and came up with the fruit flavored dessert we all know and love, which his Wife, May, named Jell-O. He then sold the rights to this presently flourishing business for $450!
The first four Jell-O flavors were orange, lemon, strawberry, and raspberry; lime was introduced in 1930 and there was no turning back since with creations of new flavors and products!
And, just for your reference--fruits that float in Jell-O include fresh fruits such as apples, bananas, orange and grapefruit sections; sliced peaches, pears and strawberries; and fruit packed in light syrup. Fruits that sink--seedless grapes; fruits in heavy syrup such as apricots, cherries, fruit cocktail peaches, pears and pineapple.
Returning back to the recipe at hand, I named this Jell-O Trifle because of it's layers. I gotta say, it's a lot of fun to make and looks delicious and you can make it in any flavor you want! I made orange--rest assured no beef pea's in this one ;-). What? You don't know what I'm talking about? Then you must watch this:
In a nutshell, it's one layer of jell-o, a layer of jell-o with whip cream, a layer of fresh fruit (preferably the same as the jell-o or one that compliments the jello) and a layer of whip cream. It's hard for me to quantify the amount of each ingredient because this is really a recipe that varies by the person who prepares it.
Equipment: Trifle Dish 1 Medium Bowl
1. Prepare Orange Jell-O as per instructions on the box.
2. Pour Jell-O into trifle dish and refrigerate.
3. Drain and wash canned orange slices. The whip cream and Jell-O provide enough sweet taste so make sure the syrup cocktail is not on the oranges!
4. Set aside the perfect shaped orange slices for garnishing at the end.
5. Split orange slices in half and fold into the whip cream. Refrigerate until Jell-O is set.
6. Once the Jello-O is set, lightly place the whip cream mixture on top of the Jell-O evenly.
7. Add a thin layer of plain whip cream for aesthetic purposes and garnish with orange slices.
* I made the Jell-O and the cool whip mixture the night before and refrigerated both. The next day, I layered and garnished the dish. The cool whip mixture does not need to be made in advance.
Just to leave this post on an interesting note, in 1993, it was confirmed with a bowl of Lime Jello-) and an EEG machine that a bowl of wiggly Jello-O has brain waves identical to those of adult men and women. Bon Appetit...or not.