Strawberry Champagne Jello

• Produce

  • 2 cup Strawberries

• Baking & Spices

  • 1 1/2 cup Sugar

• Drinks

  • 1 1/2 cup Ginger ale

• Desserts

  • 5 packets Gelatin

• Beer, Wine & Liquor

  • 1 1/2 cup Champagne

• Liquids

  • 2 1/2 cup Water

Found on pintsizedbaker.com

Description

Ingredients

• 1/2 C water
• 2 packets gelatin
• 2 C strawberries
• 1/2 C sugar
• 3 packets gelatin
• 2 C water
• 1 C sugar
• 1 1/2 C Cold Champagne
• 1 1/2 C Cold Ginger Ale
• ½ C water
• 2 packets gelatin
• 2 C strawberries
• ½ C sugar
• 3 packets gelatin
• 2 C water
• 1 C sugar
• 1½ C Cold Champagne
• 1½ C Cold Ginger Ale

Directions

• For the Strawberry Layer Place the water into a small bowl and sprinkle the gelatin over top to soften. Place the strawberries and sugar into a small pot and cook over medium heat. The strawberries will soften and release their juice and the sugar will dissolve. Add the softened gelatin to the pot and mash the strawberries with the back of a fork or a potato masher. Cook for 10 minutes. Transfer the strawberry mixture to a 9x13 baking dish and place into the fridge for 3 hours to harden. For the champagne layer Sprinkle the gelatin over the water to soften. Bring the water to a boil and stir until the gelatin is dissolved. Remove from heat. Add in sugar and stir until its dissolved. Pour in the champagne and ginger ale and then top off the strawberry layer. Refrigerate overnight. Cut and serve.
• Place the water into a small bowl and sprinkle the gelatin over top to soften.
• Place the strawberries and sugar into a small pot and cook over medium heat. The strawberries will soften and release their juice and the sugar will dissolve. Add the softened gelatin to the pot and mash the strawberries with the back of a fork or a potato masher. Cook for 10 minutes.
• Transfer the strawberry mixture to a 9x13 baking dish and place into the fridge for 3 hours to harden.
• Sprinkle the gelatin over the water to soften.
• Bring the water to a boil and stir until the gelatin is dissolved. Remove from heat. Add in sugar and stir until its dissolved.
• Pour in the champagne and ginger ale and then top off the strawberry layer.
• Refrigerate overnight. Cut and serve.
• Place the water into a small bowl and sprinkle the gelatin over top to soften.
• Place the strawberries and sugar into a small pot and cook over medium heat. The strawberries will soften and release their juice and the sugar will dissolve. Add the softened gelatin to the pot and mash the strawberries with the back of a fork or a potato masher. Cook for 10 minutes.
• Transfer the strawberry mixture to a 9×13 baking dish and place into the fridge for 3 hours to harden.
• Sprinkle the gelatin over the water to soften.
• Bring the water to a boil and stir until the gelatin is dissolved. Remove from heat. Add in sugar and stir until it’s dissolved.
• Pour in the champagne and ginger ale and then top off the strawberry layer.
• Refrigerate overnight. Cut and serve.