Pink Raspberry Jello Trifle, “Beet-a-licious” Deviled Eggs, and Pink Green Pink Fruit Salad

Today we celebrated our daughter's 5th birthday (belated).  Since we had just returned from Mexico the day before her real birthday, we postponed her parties until now.  Am I ever glad I had time to rest up - after a friend party in the early afternoon and the family/friend party in the evening... I am pooped.  


The theme was Cupcakes and Crowns - Pinalicious.  For the family/friend dinner party, the buffet was set with everything PINK!  Yes, all the food was pink.  But, all by nature colors and flavors.  

Pink Raspberry Jello Trifle

Serves 10

3 (6 ounces each) packages raspberry Jell-o

1 (6 ounce) container frozen whipped topping, defrosted

Water

Dissolve one package of Jell-o in 2 cups of boiling water.  Stir in 1 3/4 cups cold water.  Pour into a glass serving bowl.  Refrigerate until set, approximately 2 hours. 

Meanwhile, dissolve another package of Jell-o in 2 cups of boiling water.  Stir in 1 3/4 cups cold water.  Let cool to room temperature.  Stir in 3 ounces whipped topping.  Pour into the glass serving bowl over the first layer (which has already set).  Refrigerate until set. 

After the 2^nd layer has set, dissolve the final package of Jell-o in 2 cups of water.  Stir in 1 3/4 cups cold water.  Let cool to room temperature.  Pour over 2^nd layer.  Refrigerate until set. 

Just before serving, top with remaining whipped topping.

“Beet-a-licious” Deviled Eggs

Serves 12

12 eggs

2 (16 ounces each) jars pickled beets (whole or sliced)

2 teaspoons Dijon mustard

6 tablespoons reduced fat mayonnaise

1 teaspoon garlic powder

1/2 teaspoon paprika

dash of Tabasco

Salt and pepper to taste

Choose the right size pot to cook your eggs in: The eggs must not be stacked but be in one (1) layer only. Gently place the eggs in a single layer in a pan with enough cold water to cover eggs completely (approximately by 1 inch of water over the top of the eggs).  Over high heat, bring water JUST to a rapid boil.  Boil for 14 minutes.  transfer the eggs to the bowl of ice cubes and/or cold water after the cooking time is over. 

Remove the eggs from the cold water and pat dry.  Pour the brine of the beets into a shallow dish.  Save the beets for a later use.  Put the eggs in the brine and refrigerate for 3 hours or overnight (turning the eggs occasionally). 

Remove the eggs from the brine and pat dry with a paper towel. Cut the eggs in half lengthwise.  Remove the yolks and put them into a mixing bowl.  Set the pink dyed egg white halves aside. 

Add the remaining ingredients to the bowl of yolks and mash everything together with a fork. Scoop the mixture into the dyed egg white halves.  Serve immediately or refrigerate until serving.  

Pink Green Pink Fruit Salad

Serves 8

16 ounces strawberries, stemmed and halved

5 kiwi, peeled and cubed

1 small seedless watermelon, cubed

Place all fruit into a serving dish.  Chill until serving.