Marigold Gelatin Dessert - Kraft Recipes Top
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Marigold Gelatin Dessert

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Total Time

Makes 16 servings, 1/2 cup each.

We're awfully proud of this recipe—almost as proud as you'll be to present it to the dessert crowd! Looks like a marigold. Tastes like a new favorite!

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What You Need

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Make It

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  • Drain peaches, reserving 1/4 cup syrup. Chop 3 peach halves; cut remaining peach halves into 6 wedges each.
  • Add boiling water to lemon gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour 1 cup gelatin into 8-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. Arrange peach wedges in gelatin around edge of mold to resemble flower petals; spoon raisins into center of mold. Carefully pour 1/2 cup of the remaining gelatin into mold. Refrigerate 10 min. or until slightly thickened. Gently pour remaining gelatin into mold. Refrigerate 25 min. or until set but not firm.
  • Meanwhile, stir unflavored gelatine into reserved peach syrup; let stand 5 min. or until softened. Bring milk just to boil in medium saucepan. Add sugar and unflavored gelatine; cook and stir on low heat until sugar is dissolved. Cool 5 min. Whisk in sour cream until well blended. Stir in chopped peaches.
  • Spoon peach mixture into mold. Refrigerate 2 hours or until firm. Unmold.

Special Equipment Needed


Create a perfect sunflower dessert instead by substituting 1/4 cup small blackberries for the raisins.

How to Unmold Gelatin

Allow gelatin to set several hours or overnight until completely firm. Before unmolding, dip knife in warm water and run knife around edge of gelatin to loosen. Dip mold in warm water, just to rim, for 15 sec. Lift from water and gently pull gelatin from edge of mold with moistened fingers. Place moistened serving plate on top of mold. Invert mold and plate and shake to loosen gelatin. Gently remove mold.


Prepare using JELL-O Lemon Flavor Sugar Free Gelatin.


  • Makes 16 servings, 1/2 cup each.

Nutritional Information

Serving Size Makes 16 servings, 1/2 cup each.
Calories 140
Total fat 3g
Saturated fat 2g
Cholesterol 10mg
Sodium 80mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 23g
Protein 2g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 4 %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.

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