1 can (8 oz.) crushed pineapple in juice, undrained
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings.
* 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.