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Festive Fruit Salad
Gelatin salads can add a gleaming, jiggly touch to your holiday table. Another plus, gelatin salads can be made the day before serving. Just remember not to unfold your gelatin salad until right before you’re ready to serve it. Another plus, everyone loves jello. Festive fruit salad is one of my favorites and I make it often. It’s great served for dessert with a dollop of whipped cream, non-dairy whipped topping or sour cream.
A delicious molded jello fruit salad.
- 1 11 oz can mandarin oranges, undrained
- 1 8 oz can pineapple chunks, undrained
- 3/4 cup water
- 1 6 oz package raspberry gelatin
- 1 16 oz can whole berry cranberry sauce
- 1/4 cup chopped pecans
- 1 cup whole blackberries
Drain oranges and pineapple, reserving juice; add enough water to juice to measure 1/2 cup. Set fruit aside.
Bring 3/4 cup water to a boil in a saucepan. Add gelatin; cook, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat, and stir in juice mixture. Cover and chill mixture until mixture is the consistency of unbeaten egg whites. Fold in oranges, pineapple, whole-berry cranberry sauce and pecans. Gently fold in blackberries.
Lightly spray a 6 cup mold with non-stick cooking spray. Spoon fruit/jello mixture into mold.
Cover and chill until firm. Unmold and ser