It's almost Mother's Day, so Dylan Dreyer's mom, Linda, is in the TODAY kitchen to demonstrate how to make a couple of Dylan's favorite dishes from childhood: Beef Wellington and gelatin delight salad - also known as lime gelatin mold.
TODAY's Dylan Dreyer loves her family's Gelatin Delight Salad that is made with lime gelatin, various fruits and cream cheese.Is it dessert or a surprisingly addictive side dish? This delightfully old-fashioned dish is called a salad, but it provides more of a sweet respite during the holidays between forkfuls of roast turkey, carb-heavy stuffing and creamy casseroles.
It’s all about presentation here. The recipe itself is so easy that you’ll have time to make sure this gelatin dish looks its best. Since the salad is built in a mold, you’ll want to work backward — what starts at the bottom will eventually be at the crown of the dish once it’s unmolded. Start by pouring a small amount of the lime gelatin into the mold, then let it set just until it’s thickened enough that pieces of fruit won’t sink to the bottom.
You can use a Bundt pan to make this salad, but a more malleable silicone mold works even better. Either way, be sure to save some of the fruit to create a decorative edible display on the serving platter.You can also skip putting the gelatin and fruit in a mold and just mix everything and put in a bowl!Pour a small amount in the bottom of an 8-cup mold. Let set in refrigerator until thick enough to arrange designs in it. Place the orange segments, cherries and pineapple cubes on top.
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