Molded Fruit Salad

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Here’s a blast from the past! I was going through some of mom’s old recipes and there are tons for gelatin salads and they are perfect for summer. This may seem complicated, but it is really simple—it just takes time for the gelatin to set (you can use the ‘speed-set’ directions on the package if you want, but I just did the simple recipe). If you happen to be going to a Fourth of July party, this might be neat to do in a rectangular mold with blueberries and strawberries forming a flag shape.

Ingredients:

2 (3 ounce) boxes of flavored gelatin—try and use one light colored gelatin for the clear fruit layer and then mix and match for the creamy layer. I found sugar free peach gelatin, so that is my top layer and sugar free strawberry is my creamy layer.

Cooking spray

A few cups of assorted fruit, like strawberries, blueberries, peaches, plums, and grapes. Avoid pineapple, kiwi, figs, guava, ginger and papaya-they don’t allow the gelatin to set correctly. I’m using slices of peaches, plums and strawberries along with a handful of blueberries.

1 cup frozen whipped topping, thawed

Directions: Prepare the gelatin for the clear fruit layer according to package directions and chill for about 60 minutes or until it is the consistency of unbeaten egg whites. Spray a tiny bit of cooking spray into a 9 inch pie plate (or whatever kind of mold you feel like using) and wipe it around with a paper towel. This will help the mold come out cleanly.

Pour the cooled gelatin into the mold and then line the edges with fruit slices (I’m doing plum and peach slices around the edge). Place the mold back in the refrigerator for another 20 minutes and then place your other pieces of fruit on top of the gelatin without pushing down. Pop it back in the fridge for 50 minutes.

While the clear fruit layer is setting, prepare the second package of gelatin and chill for 30-45 minutes. Whisk or beat in the whipped topping. Once the clear layer is set, pour the creamy gelatin on top and spread to smooth. Back in the refrigerator it goes for 2 hours.

Unmold by dipping a butter knife into hot water and running it around the edge. Place your serving plate on top and flip over. Slice and serve!

PS-Dipping your knife in hot water and wiping it with a paper towel between each cut helps you get clean slices. Also, if the salad really sticks to the mold, try dipping the bottom in hot water to help it loosen.