Bristol Mallow Mold

• 2 cups boiling water
• 1 pkg. (8-serving size) JELL-O Orange Flavor Gelatin
• 1-1/4 cups cold ginger ale
• 1-1/2 cups orange sections
• 1/2 cup halved grapes
• 2 cups JET-PUFFED Miniature Marshmallows
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/3 cup chopped PLANTERS Pecans

1. Stir boiling water into dry gelatin in large bowl 2 min.
2. until completely dissolved.
3. Stir in ginger ale.
4. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
5. Stir in fruit.
6. Spoon into 6-cup ring mold sprayed with cooking spray; cover.
7. Refrigerate 4 hours or until firm.
8. Mix marshmallows and sour cream.
9. Unmold gelatin onto serving plate; top with the marshmallow mixture.
10. Sprinkle with pecans.
11. Store leftover gelatin in refrigerator.

boiling water, gelatin, cold ginger, orange sections, jetpuffed miniature marshmallows, s, pecans

Taken from www.kraftrecipes.com/recipes/-16565.aspx (may not work)