Tropical Sunshine Gelatin Salad Recipes

Steps:

• Preheat oven to 400*. Lightly grease a 13x9x2 baking dish and set aside. In a small bowl combine the pretzels, coconut, macadamia nuts and 3 tablespoons of sugar. Add the butter and stir well to combine. Press into the bottom of the prepared baking dish. Bake for 10 minutes, allow to cool completely.
• In a medium bowl combine the cream cheese and sugar beating until creamy with an electric mixer. Add the Cool Whip beating to combine. Spread over the cooled crust.
• In a large bowl combine the gelatins and boiling water. stirring to dissolve. Add the mayonnaise and pineapple juice and whisk till smooth. Stir in the pineapple and cheese. pour over the cream cheese layer and refrigerate until set, at least 4 hours.
• Garnish with the whipped cream, nuts and coconut on individual pieces if served as a dinner party dessert or frost the top of the dessert with the whipped cream and sprinkle with the garnish to finish it. (I usually use Cool Whip if the dessert is being served Buffet style as it holds it shape longer than whipping cream OR Oetker brands makes a product called Whip-It that is a cream stabilizer -- you add a package to your cream before whipping, it is gelatin based, so it keeps the whipping cream from 'melting' on your dessert.).

Steps:

• In a bowl, dissolve gelatin with boiling water.
• Drain the pineapple, reserving the juice and set pineapple to the side.
• Add enough water to the pineapple juice to equal 1 cup then stir this into the gelatin.
• Add orange juice concentrate to gelatin.
• Chill mixture until partially set.
• Fold in the pineapple and mandarin oranges.
• Pour into a 4 cup mold or pretty glass bowl.
• Chill until fully set before serving.

Steps:

• In a large bowl, dissolve lemon and orange gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 1-1/2 hours. , Drain pineapple, reserving juice. Add enough water to juice to measure 1 cup. , Fold the bananas, marshmallows and pineapple into gelatin mixture. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until firm. , In a small saucepan, combine sugar substitute and flour. Gradually stir in pineapple juice mixture. 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 for 2 minutes. Remove from the heat; stir in butter until melted. , Cool to room temperature without stirring. Fold in whipped topping. Spread over gelatin. Cover and refrigerate for at least 1 hour before cutting.

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.