3 large ripe tomatoes
3 large oranges
2 pint Jell-O to shape shapes
1 cup boiling water
1 (1 ounce) container frozen whipped topping, thawed (optional)
1 tablespoon honey
Peel tomatoes and oranges. In a mixing bowl, stir together pineapple juice, boiling water, thawed whipped topping and honey. Spoon mixture into an 8x8 inch mold and chill overnight.
Preheat oven to 350 degrees F (175 degrees C). Bakemelon slices on a baking sheet until golden brown. Remove slices from mold and place on a serving platter. Serve as soon as possible; refrigerate a few hours. Garnish with rosemary, if desired.
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