Gelatin Fruit Salad Food

GELATIN FRUIT SALAD

Steps:

• In a saucepan, bring the applesauce to a boil; remove from the heat., Stir in gelatin until dissolved. Slowly add ginger ale and pineapple. Pour into a 2-qt. serving bowl. Chill until set. Garnish with apples and mint if desired.

GRANDMA'S GELATIN FRUIT SALAD

Steps:

• In a large bowl, combine 1 cup water and lemon gelatin. Add 1 cup ice cubes, stirring until melted. Stir in pineapple. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm., Repeat with the orange gelatin, remaining water and ice. Stir in marshmallows. Pour over lemon layer; refrigerate until firm. , Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in reserved pineapple juice until smooth. 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 2 minutes longer. Remove from the heat; stir in butter. Cool to room temperature without stirring. Refrigerate for 1 hour or until chilled., Arrange bananas over gelatin. Stir whipped topping into dressing. Spread over bananas. Sprinkle with cheese.

JELLO FRUIT SALAD

Steps:

• Add the shredded apple and chopped bananas to a bowl and toss in lemon juice.
• Empty Jello-O packets into a large bowl. Add 2 cups boiling water and stir well until Jello-O is dissolved.
• Add crushed pineapple and strawberries and stir to combine. Stir in whole cranberry sauce. Stir in shredded apple and chopped bananas.
• Pour into desired serving dish--I use a 9x13'' pan, but you could put it in a trifle or other dish-- and refrigerate for several hours or until firm.
• Serve with a dollop of whipped cream and chopped walnuts or pecans, if desired.

RASPBERRY JELLO SALAD

Steps:

• In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.
• Fold Cool Whip into the mixture. (You can use a spatula or a whisk!)
• Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!

FRUIT SALAD

Steps:

• Drain all canned fruit (save juices- add some to recipe if needed, or desired) Mix all fruit together.
• Sprinkle with Jello (enough to sweeten- not entire package).
• Peel and slice bananas, oranges and kiwi into bite-size pieces.
• Slice strawberries.
• Remove grapes from vine.
• Add oranges, kiwi and grapes to Jello mixture.
• Strawberries and bananas should be added last as they tend to soften.

PATRIOTIC GELATIN FRUIT SALAD

Steps:

• 1. The day before making the fruit gelatin, put the frozen whipped topping in the refrigerator to thaw. Also, put the cherry pie filling and the trifle bowl in the refrigerator to chill.
• 2. An hour before making the recipe, set the cream cheese out on the counter to reach room temperature.
• 3. Make the blueberry gelatin as directed on the package except use 2 cups of boiling water and only 1 cup of cold water. Place the mixture in the refrigerator.
• 4. Save a few blueberries for garnish. When the blueberry gelatin just beginning to congeal (consistency of egg white), stir in the rest of the fresh blueberries. Pour the blueberry mixture into the trifle bowl. Place it in the refrigerator to set.
• 5. In the bowl of your stand mixer beat the cream cheese until fluffy. Turn the mixer to low speed and gently add 8 ounces of frozen whipped topping. Don't over mix. Add the powdered sugar and lemon juice.
• 6. Scoop the mixture into the trifle bowl on top of the blueberry layer when it has set. Refrigerate until firm.
• 7. Once the cream cheese layer is firm, begin making the next layer.
• 8. Make the strawberry gelatin using 2 cups of boiling water and only 1 cup of cold water. Chill until it begins to congeal. Then, stir in all the contents of the cherry pie filling.
• 9. Gently pour this mixture on top of the cream cheese layer.
• 10. Once the cherry/strawberry layer is firm, top it with the rest of the whipped topping. Garnish with the reserved blueberries. Keep cold until serving. Cherries and strawberries would also be excellent garnish!
• 11. This recipe is good for 2-3 days in the refrigerator. It is a good idea to make it the day ahead of service.

VEGETABLE GELATIN SALAD

Steps:

• Place gelatin crystals in a large bowl. Add 2 cups of boiling water, and stir 2 minutes or until gelatin is completely dissolved. Add 2 cups cold water, and stir well. Let cool about 15 minutes, then chill in refrigerator for 1½ hours.
• Remove gelatin from the refrigerator. Add the chopped nuts, chopped radishes, chopped green onion, chopped celery, chopped cucumbers, vinegar, and desired amount of salt (for seasoning). Stir well.
• Return the gelatin salad to the refrigerator to set completely, at least 2 to 4 hours (or overnight is ideal).
• NOTE - Cooking time is primarily the necessary chilling time that it takes for the gelatin to set completely.
• TIP - you can adjust the ingredients if you wish, using your favorite vegatables. And you can even add fruit if you wish. Just DO NOT include fresh pineapple, kiwi, papaya, figs, or guava (as the gelatin will not set).