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February 27, 2018

Brut Rosé Strawberry Jello Dessert




I bet you thought I forgot but I didn't, I promise.  February just got away from me, once again Lol.  Story of my life friends.


February isn't over yet though.  So its' still the perfect time for me to share this recipe with you.  

This month of love is the perfect time for bubbly jello! 



Did you guys also realize how many national celebrations February had?  Well it had tons, I think every month has their share.  But this months were especially fun and full of purpose and reason to celebrate with food and drinks!  You probably caught a glimpse to some on my Instagram and Insta stories.


  
Today just so happens to be one of those national days, its National Strawberry Day!  And even though I meant to share this recipe just before Valentine's day because how perfect, right?  Well since I ran out of time and didn't, waiting for today seemed ideal.




For this recipe you really don't need much except three simple ingredients and serve in a pretty dish or even in a champagne flute.





This recipe could not have turned out more delicious, its the perfect subtle dessert, add some whipped cream if you'd like, just makes it that much sweeter.

Hope you find this recipe just as sweet and delicious as I did.  

Find the recipe to it below and as always let me know your thoughts and share if you decide to make it as well.

Happy February friends and happy Strawberry Day!



Enjoy!





print recipe


Brut Rosé Strawberry Jello Dessert
Rosé makes everything sweeter!

Ingredients
  • 1 box Strawberry Gelatin Dessert 3 oz
  • 3 envelopes Knox Gelatin
  • 2 cups (or full bottle if desired) Brut Rosé Champagne 750 mL
Instructions
1. Place the jello mix and plain gelatin in a bowl and stir to mix. Pour in 1 cup of boiling water and stir until the gelatin has dissolved.2. Slowly pour 2 cups of chilled champagne. Stir gently. Allow the bubbles to pop until the surface is almost bubble free. Pour the jello mix into an 8x8 (or close in size) glass dish. Cover and chill until firm (about 4 hours or over night).3. Once the jello has completely set, use a sharp knife to cut into 24 squares. Serve chilled.






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