Pineapple Orange Fruit Mold

Pineapple Orange Fruit Mold

1

"Peach gelatin with chunks of pineapple has a base layer of creamy whipped topping when it's unmolded for this pretty dessert or side salad."

Ingredients

5 h {{adjustedServings}} servings 108 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 0 g
  • 0%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 45 minutes or until slightly thickened. Remove 1-1/2 cups gelatin; let stand at room temperature.
  2. Stir drained fruit into remaining gelatin. Spoon into 6-cup mold sprayed with nonstick cooking spray. Refrigerate 15 minutes or until set not firm.
  3. Whisk whipped topping into reserved gelatin until blended. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold.

Footnotes

  • Substitution: You can use 1 (15.25 ounce) can DOLE(R) Tropical Fruit, drained, instead of the pineapple chunks.
  • Unmolding: 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.
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I've made this twice for my church. It was a huge hit and many people have asked me for the recipe. Although working with gelatin is always a bit time consuming, the recipe is extremely easy. It...