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1.
Place 1/4 cup of the V8 Splash Smoothie
in a wide soup bowl; sprinkle the gelatin
evenly over the top and set aside to soften,
about 5 minutes.
2.
Meanwhile, heat the remaining 3 cups V8
Splash Smoothie in a large saucepan set
over medium heat. The moment the mixture
comes to a simmer, remove the pan from the
heat, cool for 15 seconds, then stir in
the dissolved gelatin and any V8 Smoothie
remaining in the soup bowl; stir until dissolved
and smooth. Pour 2 cups of this mixture
into one medium bowl and the rest into a
second medium bowl. Place both bowls
in the refrigerator until cool and slightly
thickened, about 1 1/2 hours.
3.
Fold the blackberries into the 2 cups of
thickened V8 Splash Smoothie, then spoon
and spread this mixture into a 6-cup gelatin
mold or large bowl. Place this mold
or bowl in the freezer while you continue
with the recipe.
4.
Fold the raspberries and whipped topping
into the other bowl of thickened V8 Splash
Smoothie. Remove the mold or large
bowl from the freezer, then spoon the raspberry
mixture over the top, spreading it evenly
to the sides. Place in the refrigerator
until the gelatin mixture is firm, about
3 hours or overnight.
5.
To unmold, dip the mold or large bowl in
a bowl of hot water (do not let the water
spill over the sides into the gelatin).
Hold the mold in the hot water about 20
seconds, then run a small knife around the
sides of the top edge. Place a serving
plate on top of the mold, flip, then remove
the mold or bowl. Serve at once.
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