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Spring Fruit Basket
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Spring Fruit Basket

5 Hr(s)
1 Hr(s) Prep
4 Hr(s) Cook
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8 servings
Original recipe yields 8 servings
1-3/4 cups water
3/4 cup water
1/4 cup blueberries
1 (8 oz.) peaches
1 (8 oz.) pear s
2-1/2 cups COOL WHIP Whipped Topping
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Let's Make It
1
Dissolve raspberry gelatin in 3/4 cup boiling water; stir in cold water. Pour 1/8-inch depth gelatin into 6-cup mold; arrange blueberries, 4 peach slices and 4 pear slices in decorative pattern; refrigerate until set but not firm.
2
Refrigerate remaining gelatin until slightly thickened. Chop remaining peaches and pears; stir into thickened gelatin. Pour over layer in mold. Refrigerate until set but not firm.
3
Meanwhile, dissolve strawberry or blackberry gelatin in remaining 1 cup boiling water; refrigerate until slightly thickened. Fold in 2 cups whipped topping; spoon over clear layer in mold. Refrigerate until firm, about 4 hours.
4
Unmold onto serving plate. Garnish with remaining whipped topping.
5
6
7
8
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8
* 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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