Tropical Sunshine Gelatin Salad Recipes

TROPICAL SUNSHINE GELATIN SALAD

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.

TROPICAL GELATIN SALAD

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.).

SUNSHINE SALAD

Steps:

• Combine orange and lemon jello; dissolve in boiling water.
• Measure out one cup; chill until slightly thickened.
• Add cold water to remaining jello, then add 1 8 ounce tin crushed pineapple with juice, and the coarsely grated carrots.
• Stir well.
• Pour into a decorative mold.
• Chill until set but not firm (about 45 minutes).
• Blend yogurt with reserved jello; spoon into mold.
• Chill until firm (3-4 hours).
• Unmold and serve.

SUNSHINE SALAD

Steps:

• Mix cottage cheese, crushed pineapple, oranges and whipped topping.
• Sprinkle gelatin over top and fold in well.
• Refrigerate for at least 2 hours or overnight.
• To make it pretty, use a large ice cream scoop or mold in muffin cups greased with mayo and serve on lettuce leaf.

SUNSHINE SALAD

Steps:

• Drain pineapple, reserving juice; set aside.
• Dissolve Jello in 2 c hot water.
• Add 2 c cold water.
• Pour into 9 x 13 inch pan.
• When almost congealed, add one can of drained crushed pineapple.
• Add sliced bananas and miniature marshmallows; chill.
• In small saucepan, cook pineapple juice with 1/2 c sugar, 1 T cornstarch, and well-beaten egg.
• Cook until thick enough to spread; cool.
• Then add cream cheese and whip together.
• Spread on congealed Jello.
• Top with Cool Whip.
• Sprinkled with flaked coconut if desired.