Bunny Fruit Mold

4.5
(6) 3 Reviews
Prep Time
15
min.
Total Time
5
hr.
15
min.
Servings

10 servings, 1/2 cup each

Bunny-shaped marshmallows are hiding in this creamy pineapple and lime gelatin mold just waiting to be discovered!

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What You Need

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Make It

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  • Stir boiling water into dry gelatin in medium bowl at least 2 min. until completely dissolved. Stir in cold water and juice. Gradually add gelatin to cream cheese in large bowl, mixing until well blended. Refrigerate until thickened (spoon drawn through leaves definite impression).
  • Add pineapple, marshmallows and walnuts; mix well. Spoon into 6-cup ring mold sprayed with cooking spray.
  • Refrigerate several hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.

Size-Wise

You'll know it's a special occasion when you get to enjoy a serving of this fun fruit mold.

Special Extra

For a festive appearance, garnish with BAKER'S ANGEL FLAKE Coconut and additional marshmallows just before serving.

How to Unmold Gelatin

Dip mold in warm water for about 15 sec. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Servings

  • 10 servings, 1/2 cup each

Nutritional Information

Serving Size 10 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 190
% Daily Value
Total fat 11g
Saturated fat 5g
Cholesterol 25mg
Sodium 140mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 18g
Protein 3g
   
Vitamin A 6 %DV
Vitamin C 20 %DV
Calcium 2 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • GOLD16 | Mon, Apr 26 2010 4:31 PM

  • maryberry143 | Sun, Oct 12 2008 5:52 PM

  • mfourre | Tue, Aug 30 2005 1:13 PM

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