Best 7 Pineapple Orange Fruit Mold Recipes

LAYERED ORANGE-PINEAPPLE MOLD

Steps:

• Drain pineapple, reserving juice. Add enough cold water to reserved juice to measure 1-1/2 cups. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in juice mixture. Remove 1 cup of the gelatin mixture; set aside at room temperature. Stir half of the crushed pineapple into remaining gelatin.
• Pour into 6-cup mold. Refrigerate 2 hours or until set but not firm (gelatin should stick to finger when touched and should mound). Gradually add the reserved gelatin mixture to cream cheese in medium bowl, beating with wire whisk until well blended. Stir in the remaining crushed pineapple. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

ORANGE PINEAPPLE MOLD

Steps:

• 1. Combine sugar and gelatin with hot water, dissolve.
• 2. Slowly add the sour cream. Stir with spoon then mix on low with mixer.
• 3. Add 1/2 of the oranges and pineapple. Mix well
• 4. Pour mixture into mold or bowl.
• 5. Add the remainig fruit and stir.
• 6. Refrigerate at least six hours or overnite.
• 7. Note: I use an imersion blender after stirring in the sour cream and fruit. It makes the mixture lighter and a lighter finished product.

17 BEST JELLO MOLD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
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• Prep a delicious jello mold recipe in 30 minutes or less!

ORANGE FLUFF MOLD

Steps:

• Mix gelatin and Jell-O with cottage cheese. Fold in Cool Whip; add oranges and pineapple. Pour into mold and refrigerate.

ORANGE PINEAPPLE MARMALADE

Steps:

• Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly., Grate outer zest from oranges and set aside. Peel off and discard white membrane from oranges and section the fruit; discard any seeds. In a food processor, combine orange zest and orange sections; cover and process until orange is in small pieces., In a wide-bottomed microwave-safe 2-1/2-qt. bowl, combine the pineapple, sugar, lemon juice and orange mixture. Microwave, uncovered, on high for 2 to 2-1/2 minutes; stir. Heat 2 minutes longer (edges will be bubbly); stir. Microwave for 1-1/2 to 2 minutes or until mixture is bubbly in center; stir. Heat 2 minutes longer; stir. Cool for 10 minutes., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 1 hour. , Cover and let stand at room temperature 4 hours. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving.

PINEAPPLE ORANGE FRUIT MOLD

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 45 minutes or until slightly thickened. Remove 1-1/2 cups gelatin; let stand at room temperature.
• Stir drained fruit into remaining gelatin. Spoon into 6-cup mold sprayed with nonstick cooking spray. Refrigerate 15 minutes or until set not firm.
• Whisk whipped topping into reserved gelatin until blended. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold.

ORANGE PINEAPPLE CREAM CHEESE MOLD

Steps:

• Drain pineapple, reserving juice. Add enough cold water to reserved juice to measure 1-1/2 cups. Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Stir in measured pineapple juice and water. Remove 1 cup of the gelatin; let stand at room temperature.
• Stir 1/2 of the crushed pineapple into remaining gelatin. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 2 hours or until set but not firm (gelatin should stick to finger when touched and should mound). Gradually add reserved 1 cup gelatin to Neufchatel in medium bowl, stirring with wire whisk until well blended. Stir in remaining crushed pineapple. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.