Best 4 Tropical Rainbow Dessert Recipes

TROPICAL RAINBOW SHERBET RECIPE BY TASTY

Steps:

• In a large bowl, using a hand mixer, whip heavy cream until soft peaks form.
• Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls.
• In a saucepan set over medium heat, add raspberries and water. Cook until berries have burst, about 3-5 minutes. Remove the pan from the heat and cool for 5 minutes.
• Place a mesh sieve over one the bowls of cream. Add the raspberries and using a spatula to press on the mixture so that the seeds are caught in the strainer.
• Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream.
• Add pineapple to the third bowl of cream.
• Mix each flavor until uniform in color.
• Alternating each flavor, layer the 3 flavors into a freezer-safe loaf pan. Once all flavors are added, use a butter knife to gently swirl the sherbet. Be careful not to over stir, making more than 5 passes with your knife.
• Freeze until solid, about 3-4 hours.
• Enjoy!

HAWAIIAN RAINBOW JELLO

Steps:

• 1. In your "4-Cup" pyrex glass receptacle, pour 1 1/2 cups of boiling water and add 3 packets of Knox Gelatin, stirring constantly, make sure that the gelatin is completely dissolved. Then pour in the 2 cans of sweetened condensed milk, stir well, adding a little more hot water to make a total of 4 cups of milk mixture. Set aside.
• 2. There is no need to prep the glass dish as the jello will not stick to it.
• 3. In your "2-Cup" pyrex glass receptacle, pour 1 1/2 cups of boiling water and add 1 packet of Knox Gelatin, stirring constantly, make sure that the gelatin is completely dissovled. Then pour in 1 large box of Blue Raz Jello Gelatin, stirring until completely dissolved. Let cool, then pour into chilled 9 x 13 glass dish and return to the refrigerator for 15 minutes or until set.
• 4. Next, wash, rinse and dry your "2-Cup" pyrex glass well, measure out 1 cup of the milk mixture, make sure that it is cool, then pour slowly over the blue jello. Return to the refrigerator for 20 minutes or until set.
• 5. With each new step of your layers be sure to wash, rinse and dry the pyrex glass very well.
• 6. Alternate jello and milk mixture making sure that with each layer it is cool and you return it to the refrigerator for 20 minutes or until it is set before pouring on the next layer.
• 7. So your next jello layer is Lime, then milk mixture. Then Lemon, then milk mixture. Then Orange, then milk mixture. And the last and top layer is Strawberry. Return to the refrigerator for an hour or until it is completely set.
• 8. NOTE: If during the process your milk mixture starts to gel or thicken, microwave it on the lowest power for 15 to 20 seconds, just to warm it. Give it a stir to be sure that it is thinned out.

CREAMY TROPICAL DESSERT

Steps:

• Heat oven to 400°F. In large bowl, beat flour, butter and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown. Cool completely, about 30 minutes.
• In large bowl, mix cream cheese, granulated sugar and vanilla with spoon. Reserve 1/2 cup of the pineapple. Stir remaining pineapple into cream cheese mixture.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Cover and refrigerate at least 4 hours until set but no longer than 48 hours.
• In 1-quart saucepan, place cornstarch. Gradually stir in reserved 1 cup pineapple juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes. Fold in reserved 1/2 cup pineapple, the papaya and kiwifruit. For servings, cut dessert into 5 rows by 3 rows. Serve with fruit mixture. Store covered in refrigerator.

TROPICAL FRUIT DESSERT

Steps:

• In a small bowl, combine yogurt and orange juice concentrate. Place fruit in individual dessert bowls. Drizzle each serving with yogurt. Sprinkle with coconut.