Simply Recipes / Coco Morante
“The only challenging part of this recipe (or any Jell-O mold recipe, really) is getting it to slide gracefully out of its mold and onto a serving dish. There’s definitely an art to it. I like to go slowly, dunking the mold repeatedly into warm water, a few seconds each time, until it easily releases. Resist the urge to shake your dessert out of its pan, as it’s more likely to break that way. It’ll come out in its own time.” —Coco Morante, Recipe Developer
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