Frosty Fruit Mold Recipes

Steps:

• In a bowl, dissolve gelatins in boiling water. Gently stir in ginger ale. Refrigerate until slightly thickened, about 1-1/2 hours. Stir in grapes and oranges. Transfer to a 5-cup mold coated with cooking spray. Cover and refrigerate until firm. Invert onto a serving plate.

Steps:

• Drain pineapple, reserving juice. Place a mint leaf in each of 12 jumbo muffin cups; top each with a banana slice. Divide the pineapple, grapes, grapefruit, cherries and remaining bananas among muffin cups., In a small bowl, combine the pineapple juice, lime juice and reserved juice. Pour 1/4 cup into each muffin cup. Cover and freeze for 3 hours or until firm. Remove from the freezer 30 minutes before serving. Invert onto a baking sheet.

Steps:

• Combine all ingredients and gently stir to blend thoroughly.
• Cover and chill in refrigerator for 24 hours or more before serving.
• Spoon into chilled sherbet glasses.

Steps:

• 1. Chill small mixing bowl and beaters of electric mixer.2. Drain pineapple, reserving liquid. Measure liquid. Add enough water to equal 1 cup total.3. Dissolve gelatin in boiling water. Stir in pineapple liquid. Gradually beat gelatin mixture into cream cheese with wire whisk. Refrigerate until partially set. Beat with wire whisk until smooth. Fold pineapple, oranges and cherries into gelatin mixture.4. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Fold into gelatin mixture. Pour into 11 1/2 x 8 x 2-inch dish. Refrigerate for 4 hours or until set. Serve with crackers.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Steps:

• Dissolve Jello in hot juice.
• Stir in the lemon juice, cold ginger ale and fruit.
• Pour into mold.
• Refrigerate till firm.
• Unmold and fill center with fresh fruit.