Jello Fruit Wedges Recipes

Steps:

• Slice the fruit cleanly in half lengthwise (through the axis).
• Carefully remove the pulp while keeping the half rind fully intact.
• Ensure that the rinds are dry (you can use paper towels to blot them).
• Set each half rind upright in a muffin pan so you can fill it with Jello.
• Mix the water with the gelatin (just like you would to make jigglers).
• You'll want the Jello a little firmer than the normal recipe as you have to slice it in half again.
• Make sure that the gelatin is well dissolved, and then pour into the fruit before it begins to set.
• Fill up as high as you can, the Jello will shrink a bit when cooling.
• Carefully transfer to the fridge and let set for about three hours, per box directions.
• When the Jello is set, place the fruit open-side down on a cutting board, hold it's shape with one hand and carefully slice in half lengthwise again to form quarters.
• Be careful not to smash the fruit as you'll want to keep the Jello intact (you may use a serrated knife).
• Ready to serve!

Steps:

• Cut melon lengthwise in half; remove and discard seeds. Scoop out melon halves, leaving 1-inch-thick shells. Chop removed melon; drain well. Cut thin slice off bottom of each melon shell to allow it to stand upright.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water.
• Spoon half each of the chopped melon and fruit cocktail into each melon shell; fill with gelatin. Pour any remaining gelatin into small bowl to enjoy later. Refrigerate 4 hours or until firm. Cut into wedges to serve.

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.