Pineapple Orange Fruit Mold Recipes

17 BEST JELLO MOLD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious jello mold recipe in 30 minutes or less!

ORANGE PINEAPPLE MOLD

Steps:

• 1. Combine sugar and gelatin with hot water, dissolve.
• 2. Slowly add the sour cream. Stir with spoon then mix on low with mixer.
• 3. Add 1/2 of the oranges and pineapple. Mix well
• 4. Pour mixture into mold or bowl.
• 5. Add the remainig fruit and stir.
• 6. Refrigerate at least six hours or overnite.
• 7. Note: I use an imersion blender after stirring in the sour cream and fruit. It makes the mixture lighter and a lighter finished product.

PINEAPPLE, MANDARIN ORANGE, JELLO MOLD - DESSERT SALAD

Steps:

• In a large mixing bowl add the hot water to the jello, stirring till dissolved. Stir in orange juice. Chill until mixture begins to thicken ( I chill it in a sink half full of ice cubes, about 20 minutes ).
• Stir in sour ceam and sherbet, beat until thick and foamy. Fold in pineapple, mandarin orange segments and cherries. Pour into a lightly oiled 2 quart mold.
• Chill for 8 hours.*.
• Unmold, sprinkle with toasted coconut and serve.
• * Chill time is listed as cook time.

ORANGE BUTTERMILK GELATIN SALAD MOLD

Steps:

• In a saucepan, combine pineapple and sugar; bring to a boil, stirring occasionally. When mixture boils, immediately add gelatin and stir until dissolved. Cool slightly. Stir in buttermilk. Chill until partially set. Fold in whipped topping and nuts. If necessary, chill until mixture mounds slightly. Pour into a lightly oiled 8-1/2-cup mold. Chill overnight.

ORANGE-PINEAPPLE DELIGHT

Steps:

• Drain pineapple well, reserving juice.
• Place pineapple juice in a 2-cup measuring cup and add enough cold orange juice to make 1 1/2 cups liquid.
• Place orange jello in a large bowl and add boiling water; stir at least 2 minutes or until jello is completely dissolved.
• Stir pineapple/orange juice into jello.
• Reserve one cup of the jello mixture; leave this at room temperature.
• Stir half of the crushed pineapple into jello mixture in bowl; pour into a 6 cup mold that you've sprayed with nonstick cooking spray (like Pam).
• Refrigerate mold about two hours, or until set but not firm-- mixture should stick to your finger when touched, and should mound.
• Place cream cheese into mixing bowl and stir in reserved gelatin (what you've been keeping at room temp); whisk well until smooth.
• Stir in remaining crushed pineapple; spoon this mixture over gelatin layer in mold.
• Refrigerate for 4 hours or until firm; unmold and serve.