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Festive Fruit Salad

A delicious molded jello fruit salad.
Course Fruit, Salad
Cuisine All-American
Keyword fruit, Jello, Salad
Servings 8
Author Lynn / Turnips 2 Tangerines

Equipment

  • jelli mold

Ingredients

  • 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

Instructions

  • 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 serve