Creamy Triple Citrus Gelatin Dessert Recipes

Steps:

• Add 1-1/3 cups boiling water to orange gelatin mix; stir 2 min. until completely dissolved. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 20 min. or until gelatin is thickened but not set. Top with clementines. Refrigerate 10 min. Meanwhile, add 1-1/3 cups of the remaining boiling water to lemon gelatin mix; stir 2 min. until completely dissolved. Cool to room temperature.
• Pour lemon gelatin over clementines. Refrigerate 20 min. or until thickened but not set; top with navel oranges. Refrigerate 10 min. Meanwhile, add remaining boiling water to lime gelatin mix; stir 2 min. until completely dissolved. Cool to room temperature.
• Pour lime gelatin over navel oranges. Refrigerate 20 min. Top with grapefruit. Refrigerate 4 hours or until firm. Unmold gelatin onto serving plate. Top with COOL WHIP before serving.

Steps:

• Sprinkle gelatin over boiling water. Remove from the heat; stir until gelatin is completely dissolved, about 5 minutes. Stir in marshmallows until melted. Stir in bananas. Drain pineapple, reserving juice. Add pineapple and cold water to gelatin mixture. , Pour into a 13-in. x 9-in. pan; chill until set. In a small saucepan, combine the sugar and flour. Gradually stir in reserved pineapple juice. Add butter; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; cool to room temperature, about 35-40 minutes. , In a small bowl beat the cream until firm peaks form; fold into pineapple juice mixture. Spread over gelatin mixture. Sprinkle with nuts. Chill for 1-2 hours.

Steps:

• In a food processor, combine the nuts, sugar and flour; cover and process until blended. Add butter; blend until mixture forms coarse crumbs., Press onto the bottom and up the sides of two greased 4-in. tartlet pans with removable bottoms. Bake at 350° for 13-15 minutes or until golden brown. Cool completely., In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, citrus juices and peels; beat until blended., Spoon into crusts. Refrigerate for at least 1 hour.