Triple-Gelatin Fruit Salad

Yields:	1 salad
Rate this Recipe

	Preparation	60 minutes
	Ready In	60 minutes

Be the first to add a photo of this recipe!

Ingredients


Orange layer
1	box	gelatin powder	orange flavoured, small
1	cup	water	boiling
1/2	cup	water	ice cold
1	teaspoon	orange zest	freshly grated
1	cup	orange segments	from 2 navel oranges

Cranberry layer
1	box	gelatin powder	cranberry flavoured, small
1	cup	water	boiling
1/2	cup	water	ice cold
1 1/2	cups	bananas	cut in chunks, (approximately 3 bananas)

Creamy lemon layer
1	box	gelatin powder	lemon flavoured, small
1	cup	water	boiling
6	ounces	cream cheese (reduced-fat)
2	tablespoons	sugar
1/2	teaspoon	lemon zest	freshly grated
2	cups	pears	cut into bite-sized pieces, mixed with 2 tablespoons lemon juice

Directions

Rinse a 10 to 12 cup fluted tube pan or ring mold with cold water.

Orange Layer: Place orange gelatin in a medium metal bowl.

Add boiling water and stir until completely dissolved.

Stir in ice water and orange peel.

Half-fill a large bowl with ice cubes and cold water.

Place bowl with gelatin in the ice bath.

Stir gelatin occasionally with a rubber spatula until mixture is thick as unbeaten egg whites.

Remove bowl of gelatin, fold in orange segments and pour into mold, distributing oranges evenly.

Put mold in freezer until gelatin sets, about 10 minutes.

Cranberry Layer: Using cranberry gelatin, proceed as directed above, omitting orange peel and adding bananas in place of orange segments.

Pour evenly over orange layer.

Return to freezer until set, about 10 minutes.

Creamy Lemon Layer: Place lemon gelatin in a medium metal bowl.

Add boiling water and stir until completely dissolved.

In another bowl, whisk cream cheese, sugar and lemon peel until smooth.

Whisk into lemon gelatin until well blended.

Cool mixture as directed above.

When gelatin has thickened, fold in pears.

Pour evenly over cranberry layer and refrigerate at least 4 hours until very firm or up to 2 days.

To unmold: Dip mold up to rim into warm (not hot) water about 10 seconds.

Invert plate over mold.

Invert mold and plate together, shaking both gently from side to side to release gelatin.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Recipe Bite

Australian Cooking Measurements

by Recipe Help Center

In Australia measuring cups are of a slightly different size than their North American counterparts. Here is a handy chart to help convert....

Member Review

Peanut Butter Cookies

I like this peanut butter cookie recipe compared to the others because it is quicker, more simple, and requires less ingredients than some others. Good idea about putting chocolate kisses in center before baking!