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Festive Fruit Punch Gelatin
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Festive Fruit Punch Gelatin

3 Hours
30 Min Prep
3 Hr Cook
Knock their socks off with this delicious fruit punch-inspired gelatin dessert. Get out a cinnamon stick and give it a try!
What You Need
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16 servings
Original recipe yields 16 servings
4 cups water
6 fresh or frozen tejocotes (1/4 lb.), pitted, chopped (about 1/2 cup)
1 cinnamon stick
2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin, divided
1 can (8 oz.) pineapple chunks, drained
3/4 cup chopped apples
12 prunes, chopped (about 1/2 cup)
1 can (5 oz.) evaporated milk
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Bring water, tejocotes and cinnamon stick to boil in saucepan; cook 10 min. or until liquid is reduced to 3 cups. Drain tejocotes, reserving tejocotes and cooking liquid; discard cinnamon stick.
2
Add 1-3/4 cups reserved liquid to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in tejocotes and remaining fruit. Pour into 10-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm.
3
Meanwhile, add remaining reserved liquid to remaining gelatin mix; stir 2 min. until completely dissolved. Stir in evaporated milk; carefully spoon over gelatin layer in mold. Refrigerate 2 hours or until firm. Unmold onto serving plate. Serve topped with COOL WHIP.
Kitchen Tips
Where To Find Tejocotes
If fresh tejocotes are unavailable, look for frozen tejocotes in the frozen foods section of most Mexican grocery stores.
Special Extra
Add a dash of rum to gelatin before stirring in the remaining fruit.
Food Facts
Tecojote also called Hawthorn apple or crabapple is an orange colored fruit with three or more hard brown seeds. It is also a main ingredient used in Ponche, the traditional Mexican hot fruit punch that is served at Christmas time and on New Year's Eve. .
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.
Nutrition
Calories
90
Calories From Fat
0
% Daily Value*
Total Fat 1.5g
2%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 75mg
3%
Total Carbohydrates 18g
7%
Dietary Fibers 1g
4%
Sugars 16g
32%
Protein 2g
4%
Vitamin A
0%
Vitamin C
4%
Calcium
4%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 16 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.
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