Tropical Fruity Jello Recipes

Steps:

• Drain fruit salad, reserving 1/4 cup juice (discard remaining juice or save for another use). In a bowl, combine yogurt, honey and reserved juice. Fold in fruit salad, apple, strawberries and grapes. Serve immediately.

Steps:

• Boil the one cup of water and add it to the Jello in a bowl or container.
• Stir for about 2 minutes, until completely dissolved.
• Add one cup cold water, stir.
• Put 1 cup chopped banana into bottom of the bowl.
• Chill in refrigerator for about 1-2 hours, or until a thick jelly-like consistency.
• Add other fruit into Jello, spread evenly.
• Place back into refrigerator for about 2-3 more hours.
• Enjoy!

Steps:

• In a heatproof jug, mix the jello powder with the boiling water until dissolved.
• Add the cold water and pineapple juice. Put in the fridge for about an hour, until starting to set but not set yet.
• Add the fruit, evenly scattered through the jello (if it immediately falls to the bottom, put it back in the fridge to set a little more).
• Put back in the fridge until completely set.

Steps:

• Mix together all ingredients in a large saucepan. Cook on medium heat for 45 - 60 minutes, stirring often, until reaches desired consistency.
• Process canning jars according to the manufacturer's instructions and recommendations or refrigerate up to 3 weeks.

Steps:

• Mix Jello with boiling water till dissolved.
• Mix in all other ingredients except ginger ale.
• Take four cups of mixture and put in a 6 Cup ring mold- cover and freeze to make an ice ring.
• Chill the rest of the mixture and the ginger ale.
• To assemble in punch bowl, unmold ice ring, place in bowl, pour equal amounts of chilled juice mixture and ginger ale over and serve.
• This recipe makes about 2 gallons.
• Can easily be doubled or tripled.

Steps:

• First layer:.
• Place all ingredients for the first layer in a medium saucepan and stir to combine. Place saucepan over high heat and bring to a boil, stirring frequently. Remove from heat.
• Pour into a medium pan. I use an 8x8 glass pyrex. Let it sit for about 10 minutes.
• In the same saucepan, place all ingredients for the second layer and stir to combine. Place saucepan over medium heat and bring to a boil, stirring frequently. Remove from heat and let cool for three minutes. Carefully pour over the first layer.
• Let cool for about one hour, or refrigerate until firm.
• To serve, cut into squares and put on a plate. Pour a small amount of the lychee syrup over the jello. Top with lychees and chopped mango.

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add fruit; stir. Refrigerate 10 min. or until slightly thickened.
• Pour 1/2 cup gelatin mixture into separate medium bowl. Add COOL WHIP; whisk just until blended. Spoon into dessert cups; top with remaining gelatin mixture.
• Refrigerate 15 min. or until firm.

Steps:

• Drain fruit salad, reserving 3/4 cup juice.
• Combine dry gelatin mix and lime zest in medium bowl. Add boiling water; stir 2 min. until gelatin is completely dissolved. Stir in lime juice and reserved fruit salad juice.
• Pour 1-1/4 cups gelatin mixture into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Whisk sour cream into remaining gelatin mixture until blended; stir in fruit salad. Spoon over gelatin layer in pan.
• Refrigerate 4 hours or until firm. Unmold before serving.

Steps:

• To make fruit compote, place 3/4 cup of sugar in a skillet. Add half the lime zest, 1 piece vanilla bean and 1/2 cup water to the pan. Heat the syrup, stirring until the sugar dissolves. Simmer for 5 to 7 minutes until very reduced.
• Add 4 cups pineapple or Asian pear to syrup, reserving rest for garnish. Cook gently until fruit is glazed and softened but holds its shape, 2 to 6 minutes. Remove vanilla bean. Place fruit in a bowl and let cool.
• In clean skillet, add remaining sugar, lime zest, other piece of vanilla bean and 1/2 cup water. Make a syrup as in Step 1. Add 4 cups papaya or mango to syrup, reserving rest for garnish. Cook gently until fruit is glazed and softened, but holds its shape, 2 to 4 minutes. Remove vanilla bean. Place fruit in a bowl and let cool.
• To make yogurt cream, simmer an inch of water in the bottom of a double boiler. In a small bowl combine gelatin with 2 teaspoons cold water and set aside. Place egg yolks, sugar, lime zest and juice in top of double boiler. Whisking constantly, heat yolks over simmering water until thickened, 5 to 7 minutes. Take egg mixture off heat and whisk in gelatin until it dissolves, about 20 seconds.
• With electric mixer, whip cream until thickened and soft peaks just begin to form. Whisk yogurt and crème fraîche into yolk mixture, then whisk in whipped cream.
• Slice layers of cake in half horizontally and trim so they fit into a large glass bowl. Place one layer in bowl. Starting at edge of bowl so that fruit shows through glass, place kiwis in one layer on cake. Spread a quarter of yogurt cream over kiwis and top with another cake layer. Using a slotted spoon, scoop a layer of papaya on the cake, then another quarter of cream and third layer of cake. Top with remaining fruit, another quarter of cream and final cake layer. Spread remaining cream on top. Cover trifle with plastic wrap and refrigerate for at least 3 hours and up to 3 days. Before serving, press pieces of sliced tropical fruit on top.

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Add fruit cocktail; mix well. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
• Mix graham crumbs, coconut, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat cream cheese, remaining sugar and milk in large bowl with whisk until blended. Gently stir in 2 cups COOL WHIP and pineapple. Spread evenly over crust. Spoon gelatin mixture over cream cheese layer. Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.