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Sunset Fruit Mold

Sunset Fruit Mold recipe
photo by:kraft
Cranberry gelatin laced with peaches and orange gelatin mixed with pineapple are layered for a spectacular red-orange molded salad or dessert.
20 min
5 hr 20 min
10 servings
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what you need

cups  boiling water, divided
pkg.  (4-serving size) JELL-O Cranberry Flavor Sugar Free Gelatin
cup  cold water
can  (8 oz.) sliced peaches in juice, drained, chopped
pkg.  (4-serving size) JELL-O Orange Flavor Sugar Free Gelatin
can  (8 oz.) crushed pineapple in juice, undrained

Make It

STIR 1 cup of the boiling water into cranberry gelatin in medium bowl 2 minutes until completely dissolved. Stir in cold water. Refrigerate about 45 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in peaches.

SPOON into 5-cup mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm (should stick to finger when touched and should mound).

MEANWHILE, stir remaining 1 cup boiling water into orange gelatin in medium bowl 2 minutes until completely dissolved. Stir in pineapple with juice. Pour over cranberry layer in mold. Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover fruit salad in refrigerator.

Kraft Kitchens Tips

Food Facts
Do not use fresh or frozen pineapple, kiwi, gingerroot, papaya, figs or guava. Gelatin will not set.
How To Unmold Gelatin
Dip mold in warm water for about 15 seconds. 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.
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