Best 20 Orange Gelatin Recipes

ORANGE GELATIN SALAD

Steps:

• In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour.
• Add cottage cheese to fruit; stir to mix.
• Gently fold in whipped topping; chill and serve.

GRANDMA'S CRANBERRY-ORANGE GELATIN SALAD

Steps:

• Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.
• Chill in the refrigerator overnight, or up to 8 hours.
• To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.

ORANGE GELATIN PRETZEL SALAD

Steps:

• Preheat oven to 350°. Mix melted butter and 1 tablespoon sugar; stir in pretzels. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely on a wire rack., In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in fruit. Refrigerate until partially set, about 30 minutes. , Meanwhile, in a bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust., Gently spoon gelatin mixture over top. Refrigerate, covered, until firm, 2-4 hours. To serve, cut into squares. If desired, top with additional whipped topping and oranges.

ORANGE GELATIN

Steps:

• In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
• To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
• Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
• Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.

MANDARIN ORANGE GELATIN SALAD

Steps:

• In a large bowl, blend the thawed frozen whipped topping, mandarin oranges, cottage cheese and orange flavored gelatin mix. Chill in the refrigerator 2 to 3 hours before serving.

APRICOT-ORANGE GELATIN SALAD

Steps:

• Drain and reserve syrup from apricots and pineapple. Add water to equal 2 1/2 cups.
• In a mixing bowl, dissolve the gelatin in hot water. Stir in 1 1/2 cups reserved fruit syrup, set aside to cool.
• To the gelatin mixture, add the apricots, pineapple, nuts and marshmallows. Stir to combine, pour into a lightly oiled 9x13 inch pan and chill until firm.
• In a small sauce pan, combine the sugar, flour, egg, remaining fruit syrup and butter. Heat and stir constantly until thickened. Refrigerate until chilled.
• Whip cream until stiff peaks form; fold into chilled custard mixture. Spread over gelatin, refrigerate, and sprinkle with cheese before serving.

CREAMY ORANGE GELATIN

Steps:

• Add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in ice cream and orange juice until blended. Refrigerate until partially set., Fold in oranges. Pour into two 6-cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Unmold onto a serving plate. If desired, serve with orange slices.

ORANGE BUTTERMILK GELATIN SALAD

Steps:

• In a saucepan, bring pineapple with juice to a boil. Stir in the gelatin until dissolved. Remove from the heat; stir in buttermilk. Cool to room temperature. Fold in whipped topping. Pour into an 11x7-in. dish or 2-qt. bowl. Chill for at least 4 hours.

ORANGE GELATIN SALAD

Steps:

• In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to make 1 cup; stir into gelatin. Chill until partially set. Fold in oranges, carrots and pineapple. Pour into a 5-cup serving bowl. Chill until firm.

ORANGE BUTTERMILK GELATIN SALAD MOLD

Steps:

• In a saucepan, combine pineapple and sugar; bring to a boil, stirring occasionally. When mixture boils, immediately add gelatin and stir until dissolved. Cool slightly. Stir in buttermilk. Chill until partially set. Fold in whipped topping and nuts. If necessary, chill until mixture mounds slightly. Pour into a lightly oiled 8-1/2-cup mold. Chill overnight.

ORANGE GELATIN PRETZEL SALAD

Steps:

• In a small bowl, combine pretzels and 3 teaspoons of sugar;stir in butter. Press into an ungreased 13x9 inch baking dish. Bake at 350°F for 10 minutes. Cool on a wire rack.
• In a large bowl, dissolve gelatin in boiling water. Add pineapple and oranges. Chill until partially set, about 30 minutes.
• In a small mixing bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust. Gently spoon gelatin mixture over cream cheese layer. Cover and refrigerate for 2-4 hours or until firm.
• Cut into squares. Garnish with additional whipped topping if desired.

CRANBERRY-ORANGE GELATIN

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup cranberry juice. Set aside to soften, 5 minutes. Place over low heat until gelatin has dissolved, 4 to 5 minutes. Add sugar; stir gently until dissolved (rub mixture between your fingers to make sure it's smooth), 2 to 3 minutes. Remove from heat.
• Transfer gelatin mixture to a medium bowl; stir in orange juice and remaining 2 cups cranberry juice. Skim any foam from surface, and refrigerate until just thick enough to hold a line drawn by your finger, 30 to 40 minutes.
• Arrange orange segments in the bottom of a 1 1/2- to 2-quart gelatin mold or Bundt pan; pour gelatin mixture over oranges. Refrigerate until firm, at least 2 hours.
• To unmold, dip bottom of mold briefly in hot water, invert onto a plate, and shake firmly to release.

CRAN-ORANGE GELATIN SALAD

Steps:

• Drain oranges, reserving juice in a 2-cup measuring cup; set oranges and juice aside. , In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Add enough cold water to the reserved juice to measure 1-1/2 cups; add to gelatin mixture. Stir in oranges. Chill until partially set. , Meanwhile, in a large bowl, combine the pretzels, butter and 2 tablespoons sugar substitute. Press into an ungreased 13-in. x 9-in. dish; chill. , In a small bowl, beat cream cheese and remaining sugar substitute until smooth. Fold in whipped topping. Spread over crust. Spoon gelatin mixture over cream cheese layer. Chill for at least 3 hours or until set.

APRICOT ORANGE GELATIN SALAD

Steps:

• Drain apricots, reserving 1-1/2 cups juice; set apricots aside. In a small saucepan, bring apricot juice and salt to a boil over medium heat. Remove from the heat; add gelatin, stirring until gelatin is dissolved. , In a blender, combine the orange juice concentrate, lemon juice and reserved apricots; cover and process until smooth. Add to gelatin mixture along with soda; mix well. Pour into a 6-cup mold coated with cooking spray. Cover and refrigerate until firm. Unmold and transfer to a serving plate.

VELVETY ORANGE GELATIN PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the milk, sour cream and orange zest. Fold in the whipped topping. Spoon into crust. Cover and refrigerate for at least 4 hours.

FLUFFY ORANGE GELATIN PIE

Steps:

• Drain liquid from oranges into a measuring cup. Add enough water to measure 1 cup; set oranges aside. Pour liquid into a saucepan; bring to a boil. Stir in gelatin until dissolved. , Transfer to a large bowl; place mixer beaters in bowl. Cover and refrigerate until mixture becomes syrupy., Add milk. Beat on high speed until nearly doubled. Fold in mandarin oranges. Pour into crust. Refrigerate for 2-3 hours or until set. Garnish with orange slices.

MINI ORANGE GELATIN MOLDS

Steps:

• In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Set aside 3 tablespoons gelatin mixture at room temperature. Cover and refrigerate remaining gelatin mixture for 30 minutes or until partially set. , Set aside six mandarin oranges for garnish and pat dry. Fold the remaining oranges into partially set gelatin. Divide between two individual fluted tube pans coated with cooking spray; cover and refrigerate for 30 minutes or until firm. , In a small bowl, beat the cream cheese, 1/4 cup whipped topping and reserved gelatin until smooth. Carefully spread over gelatin molds. Refrigerate for 1 hour or until set. Invert molds onto a plate; garnish with remaining whipped topping and reserved oranges.

CRANBERRY-ORANGE GELATIN SALAD

Steps:

• Drain pineapple, reserving juice in 4-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 2 1/2 cups; pour into 1-quart saucepan. Heat to boiling.
• Place gelatin in rectangular baking dish, 11 x 7 x 1 1/2 inches (2-quart size). Add boiling juice mixture; stir until gelatin is completely dissolved. Add ice cubes; stir until ice is completely melted and gelatin begins to thicken. Place in freezer 10 to 15 minutes, stirring once or twice, until slightly thickened.
• Meanwhile, place 2 cups cranberries and the orange in food processor. Cover and process until coarsely chopped; set aside.
• Remove gelatin from freezer. Stir cranberry mixture and pineapple into gelatin. Cover with plastic wrap and refrigerate at least 30 minutes until firm. Garnish with cranberries, orange slices and mint. Serve with Creamy Topping.

SPICED ORANGE GELATIN SALAD

Steps:

• In a large bowl, dissolve one package of gelatin in 1 cup boiling water. Stir in cold water. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until set but not firm, about 1 hour., Meanwhile, in a large bowl, dissolve remaining package of gelatin in remaining boiling water. Stir in the applesauce, sour cream and cinnamon. Refrigerate for 1 hour or until thickened. Gently spread over gelatin in mold. Refrigerate until firm., Line a serving plate with lettuce leaves if desired; unmold gelatin onto plate. Garnish with apples and additional lettuce if desired.

ORANGE CARROT GELATIN SALAD

Steps:

• In a large bowl, stir together the orange gelatin and boiling water until the gelatin is dissolved. Whisk in the Neufchatel cheese and mayonnaise until well blended. The gelatin should be slightly thickened and cooled.
• Stir in the vinegar, carrot, pineapple, and fruit cocktail. Pour into a greased gelatin mold or serving bowl. Cover, and refrigerate until solid, about 4 hours.
• To unmold, dip the mold into a large bowl of warm water for a couple of minutes to loosen. Then invert onto a plate to serve.