Moms Gelatin Fruit Salad Recipes

Steps:

• In a large bowl, combine 1 cup water and lemon gelatin. Add 1 cup ice cubes, stirring until melted. Stir in pineapple. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm., Repeat with the orange gelatin, remaining water and ice. Stir in marshmallows. Pour over lemon layer; refrigerate until firm. , Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in reserved pineapple juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter. Cool to room temperature without stirring. Refrigerate for 1 hour or until chilled., Arrange bananas over gelatin. Stir whipped topping into dressing. Spread over bananas. Sprinkle with cheese.

Steps:

• Drain fruit, mix together and set aside.
• Whip 1/2 pint cream, add 1/2 cup sugar and set aside.
• Beat the cream cheese and add mayonnaise and set aside.
• Dissolve gelatine in lemon juice over hot water, then add to mayonnaise and cheese mixture.
• Add fruit, then fold in whipped cream, marshmallows and nuts.
• Pour into mold or 9X13, and chill until set.

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in sugar, orange juice and lemon juice; cook and stir 6-8 minutes or until sugar is dissolved., Transfer to a bowl; refrigerate, covered, until slightly thickened, about 1-1/2 hours. Fold in fruit. Pour into a 6-cup ring mold coated with cooking spray or a 2-qt. serving bowl. Refrigerate until firm. If using a ring mold, unmold onto a serving plate.

Steps:

• Dissolve lemon gelatin in boiling water in a bowl; stir in cold water. Chill in refrigerator until partially thickened, 30 to 40 minutes.
• Chop cranberries in a food processor and mix sugar into cranberries, pulsing once or twice to combine. Let cranberry mixture stand a few minutes to let sugar dissolve. Stir cranberry mixture, pineapple, celery, and walnuts into gelatin. Pour into a gelatin mold or serving dish. Refrigerate until fully set, about 4 hours.

Steps:

• Dissolve gelatin completely in 2 cups hot water and pour into desired mold. Mix crushed pineapple, bananas, and 1 1/2 cup cold water into gelatin mixture; top with miniature marshmallows. Chill until firm.
• Whisk reserved pineapple juice, sugar, flour, and egg in a saucepan over low heat and cook, whisking constantly, until mixture almost comes to a simmer and becomes thick, about 5 minutes. Mix cream cheese into sauce, transfer to a large bowl, and cool to room temperature. Stir whipped topping into cream cheese mixture. Spread over gelatin. Chill thoroughly before serving.

Steps:

• Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
• In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
• In a large mixing bowl combine the pasta and thickened mixture.
• Then gently fold in the mandarin oranges, pineapple tidbits, crushed pineapple, marshmallows and coconut. Fold in Cool Whip.
• Refrigerate until serving.
• This recipe can easily be doubled.

Steps:

• Use 3/4 cup boiling water to dissolve Jello - chill before adding milk
• Add the milk and fruit.
• Stir in other ingredients.
• Pour in to shallow dish.
• Cover and put in the frig. to set.