Triple Citrus Gelatin Dessert Recipes

Steps:

• Add 1-1/3 cups boiling water to orange gelatin mix; stir 2 min. until completely dissolved. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 20 min. or until gelatin is thickened but not set. Top with clementines. Refrigerate 10 min. Meanwhile, add 1-1/3 cups of the remaining boiling water to lemon gelatin mix; stir 2 min. until completely dissolved. Cool to room temperature.
• Pour lemon gelatin over clementines. Refrigerate 20 min. or until thickened but not set; top with navel oranges. Refrigerate 10 min. Meanwhile, add remaining boiling water to lime gelatin mix; stir 2 min. until completely dissolved. Cool to room temperature.
• Pour lime gelatin over navel oranges. Refrigerate 20 min. Top with grapefruit. Refrigerate 4 hours or until firm. Unmold gelatin onto serving plate. Top with COOL WHIP before serving.

Steps:

• Cake: Preheat oven to 350 degrees. Coat a 10-cup Bundt pan (or kugelhopf mold) with cooking spray; dust with flour, tapping out excess. Finely grate 2 teaspoons lemon zest and 1/2 teaspoon orange zest.
• With a sharp knife, remove peel and bitter white pith from all citrus. Holding a lemon over a bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another bowl. Repeat with remaining lemon and orange(s), combining segments in one bowl and juices in other. Cut segments into 1/4-inch pieces. (You will need 3 tablespoons juice and 3/4 cup segments.)
• Sift together flour, superfine sugar, baking powder, and salt into a bowl. Add creme fraiche; beat on medium speed until combined. Add eggs, one at a time, beating to combine after each. Beat in butter, citrus juices, and zests. Add citrus segments and beat just to combine. Transfer batter to prepared pan. Bake, rotating pan once, until a tester inserted in middle comes out clean, about 48 minutes.
• Syrup: Bring citrus juices and superfine sugar to a boil in a saucepan, stirring until sugar is dissolved. Boil 30 seconds more.
• Glaze: Whisk together confectioners' sugar and lemon juice in a bowl.
• Serving: When cake is done, leave oven on and let cake cool in pan on a wire rack set on a baking sheet 15 minutes. Turn out onto rack and let cool 10 minutes more. Transfer to a shallow dish. Brush syrup over cake. Continue brushing syrup from dish until all syrup is used. Return cake to wire rack; let dry in oven 5 minutes. Immediately brush with glaze. Let cool completely. Cake can be stored, covered, up to 1 day.
• Spoon whipped cream into center of cake; top with candied zest and serve.

Steps:

• Mix cherry jello and 1 1/4 cups hot water. Pour in pan, I used a 8x11 glass pan.
• Refrigerate 1 hour.
• Whip lemon jello and 1 1/4 cups hot water.
• Cool to room temperature
• Whip cream cheese with this,.
• and pour on cherry jello.
• Refrigerate for 1 hour, or longer.
• Mix lime jello and 1 1/4 cups hot water.
• Let cool, and pour lime jello over layers, and let set in refrigerator.

Steps:

• In a small bowl, dissolve cherry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9x5-in. loaf pan coated with cooking spray. Repeat with lime and orange gelatin, using two more loaf pans. Refrigerate until firm, about 1-1/2 hours., In a small saucepan, bring pineapple juice to a boil. Stir in lemon gelatin and sugar until dissolved. Stir in remaining cold water. Refrigerate until syrupy, about 45 minutes. Meanwhile, line the sides and bottom of a 9-in. springform pan with ladyfingers; set aside., Cut cherry, lime and orange gelatin into 1/2-in. cubes. Pour lemon gelatin mixture into a large bowl; fold in whipped topping. Gently fold in gelatin cubes. Pour into prepared pan. Refrigerate until set. Garnish with citrus and mint if desired.