Aunt Betty's Holiday Jello Fruit Salad Mold
November 14, 2011
Categories: Desserts, Gelatin/Jello, Side Dishes, Nuts/Seeds, Walnut, Fruit, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Quick Meals, Baby Shower, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, New Years, Romantic Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Refrigerator, Stove Top, Make it from scratch, Water more
"Growing up my Aunt Betty made this for us for the holidays, and it was always a SPECIAL addition to our dinner! It also makes a beautiful presentation on your holiday table. We ate it right along with our dinner, but you can also serve it as an after meal fruit dessert with a dollop of whip cream. No matter which way you eat it, Enjoy every bite.. It's delicious!"
- Serving Size: 1 (170.5 g)
- Calories 232.5
- Total Fat - 8.7 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 90.9 mg
- Total Carbohydrate - 37.7 g
- Dietary Fiber - 2.9 g
- Sugars - 31.1 g
- Protein - 4.2 g
- Calcium - 29.2 mg
- Iron - 0.7 mg
- Vitamin C - 63.6 mg
- Thiamin - 0.1 mg
Drain the canned fruit. Use up to 2 cups of it for 2 cups of the liquid in the jello.
Make up the jello using 2 cups of boiling water, and 2 cups of juice from the canned fruit, mixing well.
Put into the mold or use a plastic mixing bowl (with cover) as a mold. Refrigerate for about 1 1/2 hours, or until jello is partially set.
Stir in the drained fruit and nuts, and refrigerate until set.
When ready to serve, tip bottom of mold into hot water for a few seconds. This will help to release mold onto serving plate.
When ready to serve, place serving plate on top of mold and invert. Serve.
Tips & Variations
No special items needed.