Sunshine Gelatin Mold Recipes

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FESTIVE FRUIT GELATIN MOLD



Festive Fruit Gelatin Mold image

Provided by Trisha Yearwood

Categories     dessert

Time 10h15m

Yield 12 servings

Number Of Ingredients 6

Three 3-ounce boxes pineapple gelatin
Two 12-ounce cans seltzer, chilled
One 15-ounce can mandarin oranges in light syrup, drained
3 cups blackberries
1 cup blueberries
1 1/4 cups mixed berries, for serving

Steps:

  • Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
  • Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
  • Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
  • When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.

TEQUILA SUNRISE GELATIN MOLD



Tequila Sunrise Gelatin Mold image

Provided by Food Network

Time 12h20m

Yield 12 servings

Number Of Ingredients 13

Nonstick cooking spray, for the pan
6 ounces lemon-flavored gelatin
1 cup hot water
1/4 cup orange juice with pulp
1/4 cup tequila
6 ounces orange-flavored gelatin
1 cup hot water
1/4 cup tequila
6 ounces cherry-flavored gelatin
1 cup hot water
1/4 cup tequila
1 orange, sliced into wheels
One 10-ounce jar maraschino cherries with stems

Steps:

  • For the yellow layer: Spray a 12-cup silicone bundt pan or gelatin mold with cooking spray; set aside.
  • Combine the lemon gelatin and hot water in a large bowl. Stir until the mixture is dissolved. Add the orange juice, tequila and 1/2 cup cold water. Pour the mixture into the prepared pan. Refrigerate until firm and the gelatin doesn't stick to your finger when touched, about 4 hours.
  • For the orange layer: Combine the orange gelatin and hot water in a large bowl. Stir until the mixture is dissolved. Add the tequila and 3/4 cup cold water. Pour the mixture into the pan over the first layer of set gelatin. Refrigerate until set, about 4 hours.
  • For the red layer: Combine the cherry gelatin and hot water in a large bowl. Stir until the mixture is dissolved. Add the tequila and 3/4 cup cold water. Pour the mixture into the pan over the second layer of set gelatin. Refrigerate until set, about 4 hours.
  • Run a small, thin knife around the edge of the set gelatin and turn it out onto a large flat serving platter. (Coax the gelatin out by gently pressing on the top and edges of the silicone mold.) Keep refrigerated until ready to serve, up to 4 hours.
  • For the garnish: Just before serving, garnish with orange wheels and maraschino cherries skewered on cocktail picks.

MANGO DELIGHT GELATIN MOLD



Mango Delight Gelatin Mold image

My son and I found this South American recipe while doing some research for a school project about Colombia. We made the dish as a visual aid for his project, and it was a hit!

Provided by Taste of Home

Categories     Desserts     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 6

5 medium ripe mangoes, peeled and pitted
1 cup evaporated milk
3/4 cup sugar
1 cup orange juice
3 envelopes unflavored gelatin
2 cups whipped topping

Steps:

  • Cut the mangoes into large chunks; place in a food processor. Cover and process until smooth; transfer to a large bowl. Stir in milk and sugar; set aside. , Place orange juice in a small saucepan; sprinkle gelatin over juice. Let stand for 2 minutes. Heat over low heat, stirring until gelatin is completely dissolved. Stir into mango mixture. Fold in whipped topping. , Transfer to an 8-cup mold coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Just before serving, unmold onto a serving platter.

Nutrition Facts :

SUNSHINE'S SHRIMP MOLD



Sunshine's Shrimp Mold image

This shrimp mold is fabulous! I am always asked to bring this to parties. For ease, I use a flexible mold coated with a little mayonnaise. Enjoy!!

Provided by Sunshine Forever

Categories     < 30 Mins

Time 30m

Yield 36 serving(s)

Number Of Ingredients 11

1.5 (1/3 ounce) envelopes unflavored gelatin
2 cups shrimp, chopped
1 (10 ounce) can tomato soup
1 (8 ounce) package cream cheese
1 cup mayonnaise
1/4 cup cold water
1 tablespoon horseradish
1 tablespoon creole mustard
1 teaspoon cayenne pepper
3/4 cup celery, finely chopped
1/4 cup onion, finely chopped

Steps:

  • Dissolve gelatin in water and set aside.
  • Over low heat, melt cream cheese into soup.
  • Combine mayonnaise, horseradish, mustard and pepper in bowl.
  • Remove cheese and soup from when blended.
  • Add add ingredients together and mix well.
  • Pour into mold and refrigerate until set.
  • Serve with crackers.

Nutrition Facts : Calories 54.9, Fat 4.5, SaturatedFat 1.7, Cholesterol 8.6, Sodium 117.1, Carbohydrate 3.1, Fiber 0.2, Sugar 1.2, Protein 1.1

AMBROSIA GELATIN MOLD



Ambrosia Gelatin Mold image

I'm posting this here on Zaar for safekeeping. I'm going try this yummy-sounding salad soon. The woman, (Debbie Sinor), who's mom invented this recipe came in runner-up in a recipe contest. She serves it on New Year's Day, and says she always holds true to her mother's tradition, leaving one maraschino cherry whole. Whoever gets the whole cherry will have good luck in the new year!

Provided by Chef PotPie

Categories     Tropical Fruits

Time 5h20m

Yield 8-10 serving(s)

Number Of Ingredients 6

4 (3 ounce) boxes pineapple gelatin mix
2 cups boiling water
2 (13 1/2 ounce) cans coconut milk
1 1/2 cups miniature marshmallows
1 (15 ounce) can mandarin orange segments, drained and halved
1 (10 ounce) jar maraschino cherries, drained and halved (reserve one whole cherry, if desired)

Steps:

  • Dissolve gelatin in boiling water in large bowl. Stir in 1/2 cup cold water and coconut milk. Refrigerate, uncovered, until slightly set (mixture should have consistency of egg whites), about 1 hour.
  • Lightly coat 12-cup mold or nonstick Bundt pan with cooking spray. Whisk slightly set gelatin until well blended, then fold in marshmallows, oranges, and cherries. Pour gelatin mixture into mold and refrigerate, uncovered, until set, about 4 hours. (Can be refrigerated for up to 2 days.) When ready to serve, invert onto large plate.

Nutrition Facts : Calories 470.5, Fat 18, SaturatedFat 15.7, Sodium 259.3, Carbohydrate 76.5, Fiber 4.3, Sugar 67.5, Protein 6.7

BLUEBERRY GELATIN MOLD



Blueberry Gelatin Mold image

Yummy blueberry gelatin mold with a cream cheese topping. The nuts are optional, and you can use any kind you like.

Provided by Sheila Greer

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 2h10m

Yield 6

Number Of Ingredients 9

2 cups boiling water
1 (6 ounce) package raspberry flavored Jell-O® mix
1 (15 ounce) can blueberries
1 (8 ounce) can crushed pineapple
1 (8 ounce) package cream cheese, softened
½ pint sour cream
3 tablespoons white sugar
2 teaspoons vanilla extract
¼ cup chopped pecans

Steps:

  • In a medium bowl, stir 2 cups boiling water into the raspberry gelatin until dissolved. Mix in blueberries and pineapple and pour into a 2 quart mold. Let set in refrigerator until firm (about 2 hours).
  • In a small bowl, mix together the cream cheese, sour cream, sugar and vanilla until well blended. Spread over the set gelatin and sprinkle with chopped pecans, if desired. Refrigerate until serving.

Nutrition Facts : Calories 460.8 calories, Carbohydrate 55.2 g, Cholesterol 57.9 mg, Fat 24.9 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 13.5 g, Sodium 235.2 mg, Sugar 50.7 g

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