Mini Orange Gelatin Molds Recipes

Steps:

• Spray multi bundt muffin pan with cooking spray. Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water.
• Beat cream cheese into gelatin mixture, using wire whisk, until smooth. (Or place gelatin mixture and cream cheese in blender; cover and blend on medium speed until smooth.) Pour mixture into muffin pan cups. Cover and refrigerate about 1 hour or until firm.
• Unmold gelatin onto tray. Lift each mold with spatula onto plates. Note: The bundt muffin pan used in this recipe, as well as other houseware items, is available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for: mini bundt.

Steps:

• In a saucepan, combine pineapple and sugar; bring to a boil, stirring occasionally. When mixture boils, immediately add gelatin and stir until dissolved. Cool slightly. Stir in buttermilk. Chill until partially set. Fold in whipped topping and nuts. If necessary, chill until mixture mounds slightly. Pour into a lightly oiled 8-1/2-cup mold. Chill overnight.

Steps:

• Add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in ice cream and orange juice until blended. Refrigerate until partially set., Fold in oranges. Pour into two 6-cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Unmold onto a serving plate. If desired, serve with orange slices.

Steps:

• In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Set aside 3 tablespoons gelatin at room temperature. Cover and refrigerate remaining gelatin for 30 minutes or until partially set.
• Set aside six mandarin oranges for garnish and pat dry. Fold the remaining oranges into partially set gelatin. Divide between two individual fluted tube pans coated with nonstick cooking spray; cover and refrigerate for 30 minutes or until firm.
• In a small mixing bowl, beat the cream cheese, 1/4 cup whipped topping and reserved gelatin until smooth. Carefully spread over gelatin molds. Refrigerate for 1 hour or until set. Invert molds onto a plate; garnish with remaining whipped topping and reserved oranges.

Steps:

• In a large bowl, dissolve gelatin in the boiling water; then stir in cranberry sauce and chopped orange.
• Pour into four 1/2 cup gelatin molds or one 2 cup mold which have been coated with non-stick spray.
• Chill for at least 4 hours before unmolding (small ones are pretty served on lettuc leaves).

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until slightly thickened. Remove any unmelted ice. Add remaining ingredients; mix well.
• Pour into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold.