From Paulette Vickery's Recipe Collection

JELLO: SPARKLING CHAMPAIGNE DESSERT

desserts

1 pkg lemon gelatin, large
2 cup boiling water
2 cup champaigne or gingerale
3 each oranges, sectioned

Dissolve gelatin in boiling water. Let stand about 10 minutes to cool. Add champaigne, chill until slightly thickened. Measure 1 cup gelatin into small bowl, and set aside. Fold orange sections into remaining gelatin. Spoon into champaigne glasses or dessert dishes. Beat reserved gelatin at high speed of electric mixer until fluffy, thick, and about doubled in volume. Spoon over clear gelatin in glasses. Chill until firm, about 2 hours. Garnish with citrus curls if desired.

Yield: 8 servings



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