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Desserts

Easy JELL-O® Fruit Molds

photo by:kraft
This has become a favorite with our families. It is a must at all holidays. I make it with a variety of different jellos, and fruits. And in different sizes, from 3 large p...read more
posted by
mareleo
on 5/19/2009
time
prep:
10 min
total:
4 hr 10 min
servings
total:
10 (1/2 cup) servings
Magazine Acquisition

what you need

Take 2 cups boiling water and mix & match your recipe from these options...

JELLO Brand Gelatin options juice choices fruit possibilities
Strawberry orange 1 can (11 oz.) DOLE Mandarin Orange Segments, drained
Lime tropical blend 1 can (20 oz.) DOLE Pineapple Chunks, drained
Raspberry apple 1 can (20 oz.) DOLE Crushed Pineapple, drained
Orange drained pineapple liquid mixed with water 1 can (20 oz.) DOLE Pineapple Chunks, drained with liquid reserved

Then follow our 3 simple steps:

EMPTY 2 pkg. (4-serving size each) JELL-O Gelatin into medium bowl. Add 2 cups boiling water; stir until gelatin is completely dissolved.

STIR in 1-1/4 cups cold juice. Refrigerate until slightly thickened. (Mixture will be the consistency of unbeaten egg whites.)

ADD fruit; stir gently until well blended. Pour into lightly greased 1-1/2-qt. mold. Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

DOLE is a registered trademark of Dole Food Company, Inc.

Kraft Kitchens Tips

How to Unmold Gelatin
Dip mold in warm water for about 15 sec. Gently pull gelatin from around edges 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.
Food Facts
Seasonal fresh fruit can be substituted for the canned fruit. However, fresh or frozen pineapple, kiwi, gingerroot, papaya, figs or guava should not be used since the gelatin will not set.
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