PATRIOTIC GELATIN FRUIT SALAD
What a patriotic dessert! It's so impressive when complete, you can use it as part of the table decoration for a celebration. There are a few steps to this recipe, but the end result is delicious. We loved the cream cheese layer. Combined with the whipped topping, it was light and not overly sweet. The cherry pie filling mixed...
Provided by Fredda Rosenbaum
Categories Gelatin Salads
Number Of Ingredients 8
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.
GRANDMA'S GELATIN FRUIT SALAD
Whenever I invite my big family for dinner, my grandchildren request this favorite fruit salad. My sons have always liked it, too - maybe the taste runs in our family! This salad is also good for potluck gatherings.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 15 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 194 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
PATRIOTIC JELL-O® SALAD
Enjoy Patriotic JELL-O® Salad from My Food and Family. Patriotic JELL-O® Salad features red, white and blue goodness sure to be a star of any patriotic party.
Provided by My Food and Family
Categories Home
Time 5h15m
Yield Makes 16 servings, 1 slice each.
Number Of Ingredients 8
Steps:
- Stir 1 cup of the boiling water into each of the red and blue gelatins in separate medium bowls at least 2 minutes until completely dissolved. Stir 1/2 cup of the cold water into each bowl.
- Place bowl of red gelatin in larger bowl of ice and water. Stir about 8 minutes or until thickened. Stir in strawberries. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 7 minutes.
- Meanwhile, stir remaining 3/4 cup boiling water into lemon gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in ice cream until melted and smooth. Spoon over red gelatin in pan. Refrigerate 7 minutes.
- Meanwhile, place bowl of blue gelatin in larger bowl of ice and water. Stir about 7 minutes or until thickened. Stir in blueberries. Spoon over lemon gelatin in pan.
- Refrigerate 4 hours or overnight until firm. Unmold. Cut into 16 slices. Store leftover gelatin mold in refrigerator.
Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.645 g, Sugar 0 g, Protein 2 g
PATRIOTIC JELLO FRUIT SALAD
This is time-consuming because each layer has to set before the next layer can be poured in. (I prepare it one day and unmold it and serve the next.) It's well worth it for a special occasion. I do this for Memorial Day and Fourth of July. At Christmas, I substitute lime Jello for first layer with 1 1/3 cup boiling water and 8 oz. can drained crushed pineapple mixed in. This is beautiful in a star mold, but also pretty served in another shape or in a glass bowl.
Provided by Mareesme
Categories Gelatin
Time 4h
Yield 1 large mold
Number Of Ingredients 10
Steps:
- FIRST LAYER:.
- Dissolve grape or blueberry Jello in boiling water.
- Add drained blueberries.
- Pour in mold sprayed lightly with Pam and chill until set.
- SECOND LAYER.
- Dissolve lemon Jello in boiling water and refrigerate until just cool.
- Beat together whipping cream and cream cheese until well blended.
- Mix in cooled Jello and pour over first layer and chlll until set.
- THIRD LAYER.
- Prepare cherry Jello and pour over second layer and chill until set.
- Unmold by running knife around edges of mold or rinsing bottom of mold with hot water if it does not unmold easily.
- Decorate with a few paper mini-flags on toothpicks in Jello to make the salad even more patriotic!
Nutrition Facts : Calories 2662, Fat 164.5, SaturatedFat 102.2, Cholesterol 560.2, Sodium 1717.4, Carbohydrate 246.3, Fiber 2, Sugar 173.2, Protein 66.1
PATRIOTIC FRUIT SALAD
Steps:
- Up to a day in advance, rinse and slice the strawberries, and prepare the blueberries by rinsing and picking over for stems.
- Right before serving, peel and slice the bananas into large bites and place in a medium bowl, and gently fold together with the strawberries and blueberries.
- Save a few extra blueberries to sprinkle on the top for an added pop of color.
- If you happen to have leftovers, store them in the fridge as soon as possible to avoid spoiling. Leftovers can be kept two to three days.
Nutrition Facts : Calories 110 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 5 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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.
Nutrition Facts :
PATRIOTIC GELATIN SALAD
Serve this patriotic salad on your next Memorial Day or 4th of July celebration! It's a cool refreshing treat in the hot summer months and is an attractive salad to add to your buffet table! The total prep time is 7 hours, which includes chilling time. You must chill each layer for at least 30 minutes before adding the next colored layer. I usually make this on a day that I'm going to be home all day and I do the layers in between doing my cleaning!
Provided by Kim D.
Categories Gelatin
Time 7h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In four separate bowls, dissolve each package of gelatin into 1 cup boiling water.
- Add ½ cup cold water to each and stir.
- Pour one bowl of blue gelatin into an oiled 10-inch fluted tube pan.
- Chill until almost set (about 30 minutes).
- Set other 3 bowls of gelatin aside at room temperature.
- Combine unflavored gelatin in remaining ½ cup cold water; let stand 5 minutes.
- Heat milk in saucepan over medium heat (just below boiling).
- Stir in softened unflavored gelatin and sugar until sugar is dissolved.
- Remove from heat; stir in sour cream and vanilla until smooth.
- When blue gelatin in pan is almost set, carefully spoon in 1 ½ cups of the sour cream mixture over blue layer.
- Chill until almost set (about 30 minutes).
- Carefully spoon 1 bowl of red gelatin over cream layer.
- Chill until almost set (about 30 minutes).
- Repeat process, adding layers of blue gelatin, cream mixture, and strawberry gelatin, chilling for at least 30 minutes between each.
- Chill several hours or over night before serving.
Nutrition Facts : Calories 214.8, Fat 7.1, SaturatedFat 4.5, Cholesterol 16.9, Sodium 132.9, Carbohydrate 34.5, Sugar 30.9, Protein 4.3
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