Best Orange Pineapple Mold Recipes

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.

PINEAPPLE, MANDARIN ORANGE, JELLO MOLD - DESSERT SALAD

Steps:

• In a large mixing bowl add the hot water to the jello, stirring till dissolved. Stir in orange juice. Chill until mixture begins to thicken ( I chill it in a sink half full of ice cubes, about 20 minutes ).
• Stir in sour ceam and sherbet, beat until thick and foamy. Fold in pineapple, mandarin orange segments and cherries. Pour into a lightly oiled 2 quart mold.
• Chill for 8 hours.*.
• Unmold, sprinkle with toasted coconut and serve.
• * Chill time is listed as cook time.

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.

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.

LAYERED ORANGE PINEAPPLE MOLD

Steps:

• Add cold water to juice to make 1 1/2 cups.
• Stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Stir in measured pineapple juice and water. Reserve one cup gelatin at room temperature. Stir 1/2 of the crushed pineapple into remaining gelatin.
• Pour into 5 cup mold. Refrigerate about two hours or until set but not firm. Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk till smooth. Stir in remaining crushed pineapple.
• Pour over gelatin in mold. Refrigerate four hours or until firm. Unmold.

SPARKLING ORANGE-PINEAPPLE MOLD

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate 15 minutes. Gently stir in cold club soda. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir for 15 seconds.
• Stir in orange segments and pineapple gently. Spoon into 6-cup mold sprayed with cooking spray; cover.
• Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.

ORANGE PINEAPPLE CREAM MOLD

Steps:

• In a large bowl, sprinkle gelatin over 1 cup juice. Let stand one minute. Add boiling water and stir until gelatin is dissolved. Add milk, yogurt, pineapple, oranges and vanilla Stir until all ingredients are mixed together. Cover and place in refrigerator for 5 hrs. or overnight.

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 JUICY LAYERED PINEAPPLE JELL-O MOLD

Steps:

• Drain pineapple, reserving juice. Add enough orange juice to pineapple juice to measure 1-1/2 cups. Stir boiling water into gelatin mix in large bowl 2 min. until completely dissolved. Add juice mixture; stir. Reserve 1 cup gelatin at room temperature.
• Add half the crushed pineapple to remaining gelatin; mix well. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 2 hours or until gelatin is set but not firm.
• Whisk reserved gelatin gradually into cream cheese in medium bowl until blended. Stir in remaining crushed pineapple. Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold onto plate before serving.