Festive Fruit Gelatin Food

PROSECCO AND FRUIT GELATIN

Steps:

• Whisk the gelatin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes. Refrigerate until lukewarm, about 25 minutes. Stir in the Prosecco. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. Stir in the raspberries (bubbles will form in the gelatin mixture). Divide the gelatin among 6 Champagne flutes or individual dessert bowls. Cover and refrigerate until the gelatin is set, at least 2 hours and up to 2 days.
• Dollop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve.

FESTIVE PINEAPPLE-CRANBERRY SALAD

Steps:

• 1. Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside.
• 2. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 minutes.
• 3. Stir in cranberry sauce.
• 4. Pour into large bowl. Refridgerate 1 1/2 hours or until slightly thickened.
• 5. Stir in pineapple, apples and walnuts. Refridgerate 4 hours or until firm.
• 6. Garnish with reserved pineapple, sliced apple and some fresh mint

FESTIVE FRUIT SALAD

Steps:

• Peel and core pineapple; cut into cubes. Place in a 3- or 4-qt. glass serving bowl. Stir in remaining fruit., In a large bowl, beat cream cheese until fluffy. Gradually add sugar and lemon juice and mix well. Fold in whipped topping. , Spread over fruit. Garnish with additional berries if desired. Store leftovers in the refrigerator.

FESTIVE CRANBERRY-PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 tablespoons of the crushed pineapple, set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minute until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick. Pour into large bowl.
• Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
• Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.
• Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
• Cooking time would actually be refrigeration time.

FESTIVE FRUIT PUNCH GELATIN

Steps:

• Bring water, tejocotes and cinnamon stick to boil in saucepan; cook 10 min. or until liquid is reduced to 3 cups. Drain tejocotes, reserving tejocotes and cooking liquid; discard cinnamon stick.
• Add 1-3/4 cups reserved liquid to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in tejocotes and remaining fruit. Pour into 10-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm.
• Meanwhile, add remaining reserved liquid to remaining gelatin mix; stir 2 min. until completely dissolved. Stir in evaporated milk; carefully spoon over gelatin layer in mold. Refrigerate 2 hours or until firm. Unmold onto serving plate. Serve topped with COOL WHIP.

FRUIT AND GELATIN PARFAIT

Steps:

• Spray 9 inch square baking dish.
• In a small bowl dissolve raspberry gelatin in 1 cup boiling water. Stir in cherry filling. Pour into prepared dish and refrigerate 30 minutes.
• In a small bowl dissolve lemon gelatin in 1 cup boiling water. Place cream cheese in medium bowl. Gradually add lemon gelatin and beat with wire whisk until well blended. Spoon over raspberry layer and refrigerate 30 minutes.
• In a small bowl dissolve grape gelatin in 1 cup boiling water. Stir in blueberry filling. Spoon over lemon layer and refrigerate 30 minutes.
• Spread thawed whipped topping over the top just before serving.

EASY FRUIT-JUICE GELATIN

Steps:

• Place 1 cup juice in a glass bowl. Sprinkle with gelatin. Meanwhile, bring remaining 3 cups juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Pour into 5-ounce juice glasses, which make great single servings. Refrigerate until firm, about 4 hours.

FESTIVE FRUIT GELATIN

Steps:

• In a small bowl, dissolve lime gelatin in 1 cup boiling water; stir in pineapple. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until set but not firm., Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 15 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., In a small bowl, beat cream cheese until fluffy. Gradually add milk and gelatin mixture; beat until smooth. Gently spread over lime layer. Refrigerate until set but not firm. , In a large bowl, dissolve strawberry gelatin in remaining boiling water. Whisk in cranberry sauce until smooth. Refrigerate until partially set. Gently spread over cream cheese layer. Refrigerate until firm.

FESTIVE FRUIT GELATIN MOLD

Steps:

• Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
• Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
• Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
• When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.