Rainbow Fruit Delight

Rainbow Fruit Delight

In this recipe:

based on 110 reviews
This Looks YUMMY!
90 min.
360 min.
8 servings

Rainbow Fruit Delight is a fun, airy, light and refreshing gelatin dessert. The rainbow layers of fruit flavors will certainly make this recipe one that is requested over and over again.


  • Nonstick cooking spray
  • 1 pkg. (3 oz.) orange-flavored gelatin
  • 1 1/2 cups boiling water, divided
  • 1/2 cup mandarin oranges, drained
  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk, chilled, divided
  • 1 pkg. (3 oz.) lemon-flavored gelatin
  • 1/2 cup crushed pineapple, drained
  • 1 pkg. (3 oz.) strawberry-flavored gelatin
  • 1/2 cup frozen strawberries (about 8), thawed, drained
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COAT 9 x 5-inch baking pan with nonstick cooking spray.

orange gelatin in 1/2 cup boiling water in small bowl. Let stand for 10 minutes. Place dissolved gelatin, mandarin oranges and 1 cup evaporated milk in blender; cover. Puree for 10 seconds or until well blended. Pour into loaf pan. Refrigerate for 30 minutes or until set.

process for Mandarin Orange Layer substituting lemon gelatin and crushed pineapple. Pour mixture over Mandarin Orange Layer. Refrigerate for 30 minutes or until set.

process for Mandarin Orange Layer substituting strawberry gelatin and strawberries. Pour mixture over Pineapple Lemon Layer. Refrigerate for at least 4 hours or overnight.

TO UNMOLD: Run point of knife around top of pan. Dip pan into a large pan of warm water for 15 to 20 seconds. Lift from water. Place serving platter on top of pan. Invert mold and platter together, shake slightly to loosen. Gently remove mold. Cut into slices and serve.

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Awesome Easter Dessert

Delicious. I make this for Easter, after inverting on the platter I toss green tinted coconut around it and lay my favorite jelly beans on the coconut to give it an easter basket effect. The grandkids just love it.

- Judy Anthony from Dickinson, ND

Rainbow pudding

I made it for a Christmas party and it was a hit! The pudding came out beautifully from the bundt cake mold. Everyone loved it! It took a while to make it but it was worth it. One recipe serves about 10 - 13 people using the bundt mold.

- G Kirk

Rainbow disaster.

I carefully read and followed the instructions to this recipe and the gelatin came out soggy. When I took it out of the mold, it came down. It was a complete mess that all three colors turned out to be soggy and watery. I will not make this recipe again.

- joanna ruiz from chicago, IL


I tried this and was very good, my family loved it. It was very easy to make, love using carnation in my recipes.

- Annette Munoz from Chula Vista, CA

Red White & Blueberry!

I made this for the 4th of July, but changed the orange layer to a blueberry one! It was so pretty and so tasty...naturally had to add some sugar to the Blueberries.

- Jan Wilkins from Blytheville, AR

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 250
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 4.5g (23% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 230mg (10% of DV)
  • Carbohydrates: 40g (13% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 39g
  • Protein: 9g
  • Vitamin A: 4% of DV
  • Vitamin C: 20% of DV
  • Calcium: 25% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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