Triple-Gelatin Fruit Salad
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Triple-Gelatin Fruit Salad
  Fruit    Salad  
Last updated 6/12/2012 1:27:44 AM. Recipe ID 62776. Report a problem with this recipe.
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      Title: Triple-gelatin fruit salad
 Categories: 
      Yield: 16 Servings
 
      1 sm Box orange gelatin powder
      1 c  Boiling water
    1/2 c  Ice water
      1 ts Freshly grated orange peel
      1 c  Halved orange sections (from
      2    Navel orang
           Cranberry Layer:
      1 sm Box cranberry gelatin powder
      1 c  Boiling water
    1/2 c  Ice water
  1 1/2 c  Ripe banana chunks (from 3
           Bananas(
           Creamy Lemon Layer:
      1 sm Box lemon gelatin powder
      1 c  Boiling water
      6 oz Reduced fat cream cheese
      2 tb Sugar
    1/2 ts Freshly grated lemon peel
      2 c  Bite-size pcs peeled fresh
           Pears mixed w/
      2 tb Lemon juice
 
  Rinse a 10- to 12-cup fluted tube pan or ring mold with cold water.
  
  Orange Layer:  Place orange gelatin in a medium metal bowl. Add
  boiling water and stir until completely dissolved. Stir in ice water
  and orange peel.
  
  Half-fill a large bowl with ice cubes and cold water. Place bowl with
  gelatin in the ice bath. Stir gelatin occasionally with a rubber
  spatula until mixture is thick as unbeatenegg whites. Remove bowl of
  gelatin, fold in orange segments and pour into mold, distributing
  oranges evenly. Put mold in freezer until gelatin sets, about 10
  minutes.
  
  Cranberry Layer:  Using cranberry gelatin, proceed as directed above,
  omitting orange peel and adding bananas in place of orange segments.
  Pour evenly over orange layer. Return to freezer until set, about 10
  minutes.
  
  Creamy Lemon Layer:  Place lemon gelatin in a medium metal bowl. Add
  boiling water and stir until completely dissolved.
  
  In another bowl, whisk cream cheese, sugar and lemon peel until
  smooth. Whisk into lemon gelatin until well blended. Cool mixture as
  directed above. When gelatin has thickened,fold in pears. Pour evenly
  over cranberry layer and refrigerate at least 4 hours until very firm
  or up to 2 days.
  
  To unmold:  Dip mold up to rim into warm (not hot) water about 10
  seconds. Invert plate over mold. INvert mold and plate together,
  shaking both gently from side to side to release gelatin.
  
  




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Recipe ID 62776 (Apr 03, 2005)

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