Crushed pineapple and orange juice, with a hint of lemon, give this creamy gelatin salad a pleasant tang. The cool fluffy side dish, shared by Kathy Newman of Cedarburg, Wisconsin, is sure to win raves at your next church luncheon.
Folks who love the flavor of raspberries and cranberries rave about this tart molded gelatin salad. It's easy to make and pretty enough for company and festive occasions. I like to garnish it with whole cranberries and raspberries.
-Judith Outlaw, Washougal, Washington
This cranberry mold has become a tradition in our home during the holidays. You can use a blender to combine the cranberries and oranges if you don't have a food processor. —Bethany Ring, Conneaut, Ohio
This was originally my daughter's recipe, and she or I will make it for one or more of our holiday get-togethers. It can be served as a fruit salad along with the meal or as a light dessert. It's particularly pretty in a cut-glass bowl on a buffet. —Ruth Bolduc, Conway, New Hampshire
A sweet, creamy topping frosts tis extra-fruity gelatin that is chock-full of canned apricots and crushed pineapple. "It's a colorful salad to serve at potluck dinners," reports Bertha Johnson of Indianapolis, Indiana. "Everyone loves the combination of flavors."
These parfaits are a refreshing fruity treat, and you can use whatever flavor of gelatin you like. Because it calls for canned fruit, you can rely on it as a tasty dessert anytime of year.—Erlene Cornelius, Spring City, Tennessee
A DEAR FRIEND shared this recipe with me over 30 years ago, and it has appeared on our table frequently all these years.
It's rich tasting, plus the touch of red maraschino cherries makes it a real treat for the holidays or any special occasion.
-Jean Kirkland, Newport, Oregon