Fruity Orange Gelatin Recipes

Steps:

• In a bowl, dissolve gelatin in water. stir in sherbet until melted. stir in pineapple and oranges. Pour into a 2-qt. serving bowl. Chill until firm.

Steps:

• Spray a 6-cup gelatin mold or bundt pan with nonstick cooking spray. Place the gelatin in a medium bowl.
• Strain the pineapple and mandarin oranges, reserving the liquid in a large measuring cup. Set the fruit aside. Add enough water to the fruit juices to equal 2 cups. Transfer the juice mixture to a small saucepan and bring to a simmer over low heat. Pour the hot juice mixture over the gelatin and whisk to dissolve. Add the orange sherbet and stir until fully melted and combined.
• Add the sour cream and beat with an electric mixture until smooth, 1 to 2 minutes. Pour the mixture into the mold and add the reserved mandarins and pineapples, making sure to distribute the fruit evenly throughout. Refrigerate until fully set, at least 3 hours up to overnight.
• Carefully dip the mold in hot water for 15 to 30 seconds. Remove and place a platter over the top of the mold. Invert onto the platter and serve.

Steps:

• If using a vanilla bean, split in half and scrape seeds out. Reserve all. In a medium saucepan, bring the water, sugar, and vanilla bean pod and seeds or extract to a boil. Lower the heat and simmer.
• Drop in the pear and pineapple and poach for 4 minutes. Remove with a slotted spoon and set aside.
• Drop in peach and nectarine, and poach for 2 minutes. Remove with a slotted spoon and set aside.
• Drop in grapes and orange segments, and poach for 1 minute. Remove with a slotted spoon and set aside. Drop in cherries, and poach for 2 minutes. Remove with a slotted spoon and set aside. Since they will discolor the syrup, always do them last.
• When you have finished, put all of the fruit back in the syrup and set aside to cool down. Once cool strain the fruit and reserve. The syrup can be saved for another use.
• Mango may be added raw.
• Prepare your favorite gelatin: In large bowl, soften gelatin by stirring it into 1/2 cup apple juice. Set aside.
• In small saucepan, bring the remaining 3 1/2 cups of apple juice and the sugar to a boil. Boil until the crystals have dissolved, about 1 minute. Pour it over the gelatin and stir to dissolve.
• Stir in the reserved fruits and pour into 6-ounce footed cups. Chill several hours until set.

Steps:

• Place 1 cup juice in a glass bowl. Sprinkle with gelatin. Meanwhile, bring remaining 3 cups juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Pour into 5-ounce juice glasses, which make great single servings. Refrigerate until firm, about 4 hours.

Steps:

• Mix cottage cheese and box of jello. Add fruit, then cool whip.

Steps:

• Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Add enough ice to juice to measure 1-1/2 cups. Stir into gelatin. Refrigerate 30 min. or until slightly thickened. Remove 1-1/2 cups of the gelatin; place in medium bowl. Stir in fruit; set aside.
• Stir half the COOL WHIP into remaining gelatin with whisk until well blended. Pour into 8-inch square dish. Refrigerate 10 min. or until set but not firm. Carefully top with fruited gelatin.
• Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in juice.
• Refrigerate 1 hour or until slightly thickened.
• Stir in oranges; pour into 1-1/2-qt. mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold before serving.

Steps:

• Spray 9 inch square baking dish.
• In a small bowl dissolve raspberry gelatin in 1 cup boiling water. Stir in cherry filling. Pour into prepared dish and refrigerate 30 minutes.
• In a small bowl dissolve lemon gelatin in 1 cup boiling water. Place cream cheese in medium bowl. Gradually add lemon gelatin and beat with wire whisk until well blended. Spoon over raspberry layer and refrigerate 30 minutes.
• In a small bowl dissolve grape gelatin in 1 cup boiling water. Stir in blueberry filling. Spoon over lemon layer and refrigerate 30 minutes.
• Spread thawed whipped topping over the top just before serving.

Steps:

• In a bowl, dissolve gelatin in water. stir in sherbet until melted. stir in pineapple and oranges. Pour into a 2-qt. serving bowl. Chill until firm.