TRIPLE CRANBERRY SALAD MOLD
What's a holiday meal without at least one jolly gelatin salad chock-full of fruit and nuts? My mother made this one for every holiday, and now my husband says he can't imagine Christmas without it. -Kristi Jo Chiles, Portsmouth, Rhode Island
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries., Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.
Nutrition Facts : Calories 218 calories, Fat 14g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 56mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
TRIPLE ORANGE JELLO SALAD
Another one of Mom's recipes. (I know I know, What can I say, I love her cooking!) She wouldn't give me the recipe for years but then I managed to work it out of her... and then I ran right here to share! Ok, so I've had it a long time, but I still thought I'd share anyway. Enjoy!
Provided by MTpockets
Categories Gelatin
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pour boiling water into a bowl and add jello. Stir until dissolved, then add orange sherbet and stir until it melts completely. (It helps if you put the sherbet in the refrigerator for an hour or two to soften it before adding it to the Jello).
- Refrigerate about 2 hours or until thickened.
- Pour Jello and orange segments into a food processor. Add Cool Whip and whip in processor just until blended. Refrigerate 2 hours or overnight.
- ***Note, as first reviewer suggested, you can either add entire can of oranges to salad and blend in processor or add 1/2 then stir in the other 1/2 of whole oranges after blending in processor. It's up to you and whether or not you like whole oranges or if you want the salad to be smoother. (Thanks Pismo!).
- Serve and enjoy!
Nutrition Facts : Calories 326.9, Fat 10.7, SaturatedFat 8.8, Sodium 166.6, Carbohydrate 56.3, Fiber 2.6, Sugar 50.6, Protein 3.6
TRIPLE FRUITED JELLO SALAD
This simple jello fruit salad has lots of flavor. It looks best when served in fancy glasses. The size of the glass will determine how many servings you get.
Provided by Baby Kato
Time 7h15m
Yield 6-12 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix the boiling water and the strawberry jello mix.
- Once blended, add the pomegranate juice and place in the fridge for 60 minutes.
- Remove the jell from the fridge (the jello should be slightly thick, if still runny place back in fridge another 30 minutes).
- When ready add the strawberries to the jello.
- Next pour the jello and strawberry mixture into your chosen number of glasses.
- Place the glasses back into the fridge to continue setting for about 30 minutes.
- While the strawberry jello finishes setting, start the lime jello.
- Add the boiling water and lime jello mix into a bowl and blend well.
- Next add the cold key lime juice and stir.
- Now add the cold milk, stir and place the bowl in the fridge for 60 minutes. (again, the jello should be slightly thick but not completely set).
- Place the lime jello mixture on top of the strawberry jello and place the glasses back into the fridge to finish setting about 30 minutes longer.
- Now you can make the final layer of jello.
- Add the boiling water and orange jello mix into your bowl and blend well.
- Then add the cold blood orange juice to the mixture and place the bowl in the fridge for 60 minutes, once the jello has slightly thicken you can add your orange chunks into the jello.
- Next place the orange jello mixture on top of the lime jello.
- Let this sit uncovered, for about 3 hours in the fridge to completely set.
- When ready to serve the jello, add the honey and lime rind to the whipping cream and whip.
- Finally add a spoonful of the whipped cream to jello and top with a sprinkling of pecans.
Nutrition Facts : Calories 421.9, Fat 21.7, SaturatedFat 9.8, Cholesterol 54.9, Sodium 220.7, Carbohydrate 55.3, Fiber 1.8, Sugar 47.9, Protein 6
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