Adding Fruit Cocktail To Jello Food

HOW TO ADD FRUIT TO JELLO: 14 STEPS (WITH PICTURES) - WIKIHOW

Steps:

• Pour a 3 ounces (85 g) box of gelatin powder into a bowl. Use the entire contents of a box of any flavor dessert gelatin. Jello is just one brand name for dessert gelatin and you can buy different brands at your local supermarket.
• Add 1 cup (240 ml) of boiling water and stir until the powder dissolves. Boil a cup of water and pour it into the bowl with the gelatin powder. Stir until the powder dissolves entirely. This will take about 2 minutes. Use a fork, whisk, or rubber spatula to stir the powder.
• Add 1 cup (240 ml) of cold water to the mix and stir for a few seconds. The cold water will help get the gelatin to the right temperature and dilute it. If you are using canned fruit in your dessert, you can use the juices from the fruit can, instead of cold water. Since the gelatin powder is already dissolved, this won't take as much stirring.

FRUIT-COCKTAIL GELATIN CUPS

Steps:

• If using a vanilla bean, split in half and scrape seeds out. Reserve all. In a medium saucepan, bring the water, sugar, and vanilla bean pod and seeds or extract to a boil. Lower the heat and simmer.
• Drop in the pear and pineapple and poach for 4 minutes. Remove with a slotted spoon and set aside.
• Drop in peach and nectarine, and poach for 2 minutes. Remove with a slotted spoon and set aside.
• Drop in grapes and orange segments, and poach for 1 minute. Remove with a slotted spoon and set aside. Drop in cherries, and poach for 2 minutes. Remove with a slotted spoon and set aside. Since they will discolor the syrup, always do them last.
• When you have finished, put all of the fruit back in the syrup and set aside to cool down. Once cool strain the fruit and reserve. The syrup can be saved for another use.
• Mango may be added raw.
• Prepare your favorite gelatin: In large bowl, soften gelatin by stirring it into 1/2 cup apple juice. Set aside.
• In small saucepan, bring the remaining 3 1/2 cups of apple juice and the sugar to a boil. Boil until the crystals have dissolved, about 1 minute. Pour it over the gelatin and stir to dissolve.
• Stir in the reserved fruits and pour into 6-ounce footed cups. Chill several hours until set.

FRUIT COCKTAIL DESSERT

Steps:

• Make lemon jello, use juice from fruit cocktail for part of liquid.
• mash cream cheese and add to jello.
• let set.
• when jello begins to set add fruit cocktail and dream whip.
• pour into a shallow dish.
• put in refrigerator.

CREAMY JELL-O FRUIT COCKTAIL SALAD

Steps:

• Drain fruit cocktail, reserving 3/4 cup juice.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in reserved juice and lemon juice; pour 1-1/4 cups into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Add remaining gelatin mixture gradually to cream cheese in medium bowl, whisking after each addition until blended. Stir in fruit. Spoon over gelatin layer in pan.
• Refrigerate 4 hours or until firm. Unmold before serving.

FRUIT JELLO DELIGHT

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!

JELL-O® WITH FRUIT MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until slightly thickened. Remove 1-1/2 cups of the gelatin; let stand at room temperature.
• Stir fruit into remaining gelatin. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until set but not firm. (Gelatin should stick to finger when touched and should mound.)
• Add COOL WHIP to reserved gelatin; stir with whisk until well blended. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold just before serving.