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Creamy Fruit Mold Recipe
Creamy Fruit Mold Recipe photo by Taste of Home

Creamy Fruit Mold Recipe

Read Reviews (2)
5 2
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Because it can be made ahead, a gelatin salad like this one, brimming with fruit and nuts, is so convenient. This salad (another old standby from the cooking show I watched years ago) comes out of the mold easily and looks very attractive when served. -Shirley Leister, West Chester, Pennsylvania
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6 servings

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1 package (3 ounces) lime gelatin
  • 1 cup boiling water
  • 1/4 cup mayonnaise
  • 1 can (15-1/4 ounces) fruit cocktail, drained
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (1 piece) equals 289 calories, 19 g fat (5 g saturated fat), 19 mg cholesterol, 129 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a bowl, beat cream cheese and gelatin. Add water, stir until gelatin is dissolved. Refrigerate until thickened, about 1 hour, stirring frequently. Add mayonnaise; whisk until smooth. Stir in fruit and pecans. Pour into a 1-qt. mold that has been coated with cooking spray. Chill until firm. Unmold onto a serving platter. Yield: 6 servings.
Originally published as Creamy Fruit Mold in Taste of Home February/March 1998, p31

Nutritional Facts

1 serving (1 piece) equals 289 calories, 19 g fat (5 g saturated fat), 19 mg cholesterol, 129 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Creamy Fruit Mold(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 19, 2014

I followed the exact amounts as the first rater, delowenstein, took it to an Easter turkey dinner everyone loved it. but do the 2 pkgs of 3oz jello, 1 8oz cream cheese, I left it in a glass bowl,as I have never had much success with the molds?I will try it for a dinner at home first. fran

MY REVIEW
Reviewed Aug. 25, 2013

I made this recipe yesterday for the first time. I took it to a luncheon after a baby dedication and hardly ANY was left! I DID change the recipe to suit my tastes: I used 2 packages of lime jello (3-oz. each) one 8-oz. package cream cheese, softened. one can fruit cocktail with 100% JUICE, drained and 1-1/2 cups boiling water + the drained fruit juice. I used Hellman's LIGHT mayonnaise. I also used my 6-cup mold from Tupperware and the recipe turned out very nicely! I'd tasted it and it WAS really delicious and creamy! I did make a point of stirring the jello mixture in another large mixing bowl every 15 minutes and spritzed the mold with non-stick cooking spray & brushed it around my mold! I left the mold overnight in the refrigerator, took it to services this morning in an insulated cooler bag with ice cubes to keep it cold, then placed it in the refrigerator at the chapel. Shirley Leister, I thank YOU for this recipe! This will be on my "make list" as much as possible if I need to make a salad to take somewhere! It was a real hit at this luncheon I'd taken it to! Dawn E. Lowenstein

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