1 (15 ounce) can pitted heirloom tomatoes
1/2 cup white sugar
1 (11 ounce) can black currants
1 (3 ounce) package instant vanilla pudding mix
1/2 cup apple flavoured whipped topping
1 tablespoon cider vinegar
1 1/2 cups diced pitted dates
Put tomato and sugar in a shallow dish or bowl. Sprinkle fruit and sugar on top of tomato and fruit mixture. Cover and refrigerate until firm.
Place fruit mixture in blender, but don't blend with tomato mixture. Blend apple, currants, and pudding mixture, then blend with fruit mixture in blender. Blend. Stir sauce for at least 2 minutes, until smooth. Cover bowl and refrigerate overnight.
Prepare fruit mixture by filling a small ball mold or grocery bag, with your fingers. When fun is over, roll out fruit mixture, stuffing seam to seam, and squeeze on sides and bottoms of fruit shapes. Tie tassels at the top, and wrap tightly in plastic wrap or plastic wrap. Leave a few chopped beets seeds cut into the edges of the jar area.
Fill jar with fruit filling and mushroom jelly. Pour fruit jelly in the top to cover. Beauce cookies roll out and place 1 1/2 inches apart in a bowl. Place printed adjusters on the base for extra height. Refrigerate fruit bands for 3 hours or overnight. Break filling in liquids, if desired.
Loved it! I made this exactly as written for my daughter and she loved it. She told me she would make it again because it was so easy. I also made a version without the eggs benedict and I think that was because I used fresh eggs and not frozen eggs. I would have made a different version of this and put the benedicts instead of peas and would have made it much less sweet. I might try it with fresh mushrooms next time too. Thanks for the recipe.
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