Vary the gelatin flavor and fruit combination to your liking. Orange gelatin with drained mandarin oranges tastes like orange sherbet. Lime gelatin with chopped pear is a classic. Any of the berry flavors are very good. Splash lemon juice over bananas if you use them. Use sugar-free gelatin for a fairly low sugar, low-fat dish.
To make measuring the non-dairy whipped topping easier, I just run a table knife through the middle of a tub of topping while it is frozen and remove half to another bowl to thaw.
It is best to eat this within a day or two. It tends to get weepy after that. I have had the same challenge with any gelatin recipe that uses the "fast to gel" ice cube method like this recipe call for.
A local grocery story used to supply recipes on cards many years ago. That is where I found this one.
The combination pictured is mixed berry gelatin and sliced bananas.
Fruited Chiffon Squares
1 large package gelatin, regular or sugar-free
1 1/2 c. boiling water
2 to 2 1/2 cups ice cubes
half of an 8-oz. tub of non-dairy whipped topping, thawed
2 c. chopped fresh fruit or berries of your choice, or 1 (16 oz.) can fruit, drained and chopped, or 1 (16 oz.) can fruit cocktail, drained, or 1 (11 oz.) can mandarin oranges, drained or about 2 small bananas sliced.
Bring water to a boil. Add gelatin and stir until dissolved. Add ice cubes and stir constantly until gelatin begins to thicken, 3 to 5 minutes (becomes egg white consistency). Remove any unmelted ice. Measure 1 cup dissolved gelatin and mix into whipped topping, blending with a whisk until smooth. Pour mixture into an 8-inch square pan and chill until set, but not firm, about 10-15 minutes. Fold fruit into remaining gelatin. Gently spoon gelatin with fruit over the creamy layer. Return to refrigerator and chill until firm, at least one hour. (I usually allow at least 3 or 4 hours for this.) Cut into squares and turn upside down on individual serving plates. Garnish with additional whipped topping and fruit if desired. Serves 9.
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