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A Gummy Fish swimming in a sea of Berry Blue gelatin topped with a surf of whipped topping is a fun dessert for a summertime lunch. In 1845, Jell-O was patented by industrialist Peter Cooper. He packaged it in sheets which had to be boiled with egg whites and dripped through a jelly bag. This was a time consuming process, very different from today’s gelatin. The key to a good gel is to dissolve the gelatin in hot water and stir for 2-3 minutes. Serve in clear glass dessert dishes.

Preparation time: Less than 10 minutes

Equipment you’ll need: Mixing bowl, utility spoon, 2-cup liquid measuring cup, and clear dessert dishes.

Safety: Ask an adult to add boiling water to the gelatin. Set dessert dishes on a tray and then place in refrigerator.

Recipe:

1 3-ounce package Berry Blue JELL-O

3/4 cup boiling water

1/2 cup cold water

Ice cubes

Gummy Fish or Jelly Fish (4)

Whipped topping

1. In a mixing bowl, stir hot water into gelatin mixture 2- 3 minutes or until

completely dissolved.

2. Add ice cubes to 1/2 cup cold water to measure 1 1/4 cups.

3. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.

4. Place a Gummy Fish in bottom of dessert dish.

4. Pour 1/2 cup thickened gelatin over the fish.

6. Refrigerate 2 hours or until firm.

7. Just before serving, top with a surf of whipped topping

Yield: 4 half-cup servings.

Clean up: Clean as you work, so you can have time for lots of summertime fun.

Carolyn Gass Hardimon, M. S. Family and Consumer Science Home Economist

www.recipeladies.com