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Rainbow Fruit Delight

Rainbow Fruit Delight
Makes:
8 servings
Prep Time:
90
minutes
Total Time:
360
minutes
Vegetarian
based on
110 reviews
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.

In this recipe:


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Ingredients:

  • 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

Directions:

COAT 9 x 5-inch baking pan with nonstick cooking spray.

FOR MANDARIN ORANGE LAYER:
DISSOLVE
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.

FOR PINEAPPLE LEMON LAYER:
FOLLOW
process for Mandarin Orange Layer substituting lemon gelatin and crushed pineapple. Pour mixture over Mandarin Orange Layer. Refrigerate for 30 minutes or until set.

FOR STRAWBERRY LAYER:
FOLLOW
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.


Reviews:

Review This Recipe
  •  Star(s)

    Awesome Easter Dessert

    Judy Anthony from Dickinson, ND

    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.

  •  Star(s)

    Rainbow pudding

    G Kirk from ,

    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.

  •  Star(s)

    Rainbow disaster.

    joanna ruiz from chicago, IL

    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.

  •  Star(s)

    Annette

    Annette Munoz from Chula Vista, CA

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

  •  Star(s)

    Red White & Blueberry!

    Jan Wilkins from Blytheville, AR

    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.

  •  Star(s)

    Rainbow Fruit Delight

    Brandy W from

    Was a big hit the 4Th of July picine. Everyone had to try it even the kids liked it.

  •  Star(s)

    Rainbow Fruit Delight

    Sandy Harrison from Omaha, NE

    My family wasn't that crazy about this. Don't think I will try it again.

  •  Star(s)

    Rainbow Fruit Delight

    Sadie Gambino from Bronx, NY

    A nice dessert you can not say no to .

  •  Star(s)

    Loved It!

    JANICE GAREY from Terre Haute, IN

    My mother used to buy orange-pineapple ice cream for she and my dad, many years ago. Now it's nearly impossible to find, so I was excited to find something I could tinker with to try to duplicate that flavor. I made 2 layers of orange gelatin and crushed pineapple with just a little orange rind and the rest of the recipe ingredients, and layered it with the strawberry as directed. I froze it for 6 hours, and we were delighted with the taste!

  •  Star(s)

    outstanding

    KRISTEN CALKINS from Carleton, MI

    I have to dbl this when I make it or it doesn't last my son has turned his friends on to this recipe also. Easy to make and delicious anytime

  •  Star(s)

    Rainbor Sherbet

    Julie Schmitz from Groton, CT

    This dessert is absolutely delicious and the presentation looks like it came from a gourmet restaurant. You will get rave reviews when this is served.

  •  Star(s)

    rainbow fruit delight

    Karen Cassell from Mechanicsburg, PA

    I made this for a get together at my house and my one friend thought it would good frozen after it was made. She took a piece home and put it in the freezer. She said it was even better frozen!!

  •  Star(s)

    Warm Weather Treat

    Gwen Malinowski from Chicago, IL

    I made this over the weekend and took the advise of another poster and used pineapple jello instead of lemon. I served each slice with additional strawberries, oranges, and pineapple. A very light and refreshing dessert on a hot day.

  •  Star(s)

    Easter Treasure!

    Sharyn Budek from LAKE WORTH, FL

    I made this for Easter dinner and it was loved by everyone. Not to difficult to make and it was sooooooooooo yummy. Will make it again soon. No holiday needed. :)

  •  Star(s)

    Rainbow Fruit Delight

    Arliene C Detrie from BUTLER, WI

    I made this recipe last fall for a birthday and since then when we get an inviation to any party and I ask "what can I bring?" The answer usually is the rainbow mold. I have used pineapple jell-o instead of the lemon and they like that flavor better. Thanks for the great recipes.

  •  Star(s)

    Tastes great, looks pretty

    JOANN CAMPBELL from SAINT PAUL, MN

    We served this last easter and a couple times since. It's easy to make. It looks and tastes great.

  •  Star(s)

    The name fits this dessert

    Susan Aviram from SHAKER HEIGHTS, OH

    This has become our favorite gelatin recipe. My daughter requests it whenever she comes home from college, and I've given the recipe to more than one person to take home. It is tasty and attractive, and I never have leftovers.

  •  Star(s)

    Get some - quickly!

    Mary Derschan from ORANGE, CA

    I made this Rainbow Fruit Delight both last year and this year for Thanksgiving. Last year the children ate it all before the adults could get to it. This year we hid it! Good nutritious dessert for all. Thanks

  •  Star(s)

    pretty

    CARLA Carmichael from COLDSPRING, TX

    This was good and pretty, did take some time doing it. My strawberry part didn't harden like the rest proble because i used frozen strawberry. but it did mold a little .

  •  Star(s)

    Rainbow Fruit Delight

    Alita Myers from BROOKHAVEN, MS

    This dish truly is a delight for the friends to whom I serve it - the taste is as beautiful as the appearance, so say they all!

  •  Star(s)

    Wonderful

    DANETTE COVELLO from Arlington heights, IL

    Made this for the holiday and everyone raved.

  •  Star(s)

    Rainbow Fruit Delight

    ANGELINA ROGERS from AKRON, OH

    This is just delicious, and looks so pretty too. I copied the recipe for several of my woman's church group, and they were delighted. I made mine with sugar free jello, and fat free carnation evaporated milk and no one knew there were eating a "good for you" DELIGHT. I will make this several times I'm sure this summer, now that we have plenty of fruits available.

  •  Star(s)

    Rainbow Fruit Delight

    Mary Garriss from APPOMATTOX, VA

    My grandsons 17 and 18 years old like to come to my house and treat themselves. I of course, am most pleased and welcome their visits. They are particularlity fond of congealed salads. I came across this receipt, and made for them. They really enjoyed it. Great, will try on the entire family the next time they come for a meal.

  •  Star(s)

    Rainbow Delight

    Debbye Trueman from FRONT ROYAL, VA

    This was really a great treat for the family after being outside for most of the day in the hot sun. Cool and very refreshing and very tasty. Everyone really enjoyed it.

  •  Star(s)

    Rainbow fruit delight-ful

    TRACY KIRCHBERGER from MENOMONEE FALLS, WI

    This was so easy to make - it was so smooth & creamy. Everyone was asking for the recipe after I served it at my son's 1st communion party. It unmolded very easily. It was a little putzy but since every one enjoyed, I know I will make it again and again!

  •  Star(s)

    Light and fluffy !

    Mary Mason from Kennewick, WA

    I made this for Easter and my family raved over it. It reminds me of rainbow sherbert but lighter. Also, at my daughter's request, made this yummy gelatin to take to a friends house. Walking up to their home, my husband stressed that I not drop it and if I did, that he would have to eat it right off the sidewalk, because it is sooo good ! LOL !

  •  Star(s)

    Loved it!!

    Deb Quillen from BARNESVILLE, OH

    I'm on a low carb, high protein diet and this was an excellent treat. I changed out sugar free jell-o and fat-free evaporated milk. I've also added protein powder to the layers and changed the flavors! It is one of my favorite treats and my husband loves it too!

  •  Star(s)

    Beautiful presentation!

    Donna Mashburn from Birmingham, AL

    This dish looked great and tasted wonderful. Everyone loved it. Thanks!

  •  Star(s)

    Rainbow Fruit Delight

    Dorothy Michalarias from OAK LAWN, IL

    This was a delicious dessert. It was tasty and fulfilling. I have to fix something for Cinco De Mayo for work, so I improvised on your recipe and substituted the orange jello with the lime jello and added coconut for the fruit part. It turned out great!!!!! I was thinking of substituting the orange gelatin with berry gelatin and adding blueberries for the fruit part. (This would have the colors of the US flag.) I am going to make it for a 4th of July party.

  •  Star(s)

    Rainbow Fruit Delight

    Diana Grisham from VANCOUVER, WA

    I made this for Easter dinner and forgot to serve it as a salad which is what I made it for so I served it as a dessert and it was a big hit!!! Very refreshing and each layer just pops with flavor. It is not difficult to make and preparation goes pretty quickly

  •  Star(s)

    rainbow fruit delight

    rmary ward from BULL SHOALS, AR

    This truly was easy to assemble--made it for easter and it got great reviews!! I will make this again ---for me!

  •  Star(s)

    Rainbow Fruit Delight

    FRANCES HORNE from BASTROP, LA

    This was so simple to make & my family loved it especially the grandchildren. Hubby suggested putting chopped pecans on top which I will do next time. Delicious.

  •  Star(s)

    fantastic

    THOM STEWART from green cove springs, FL

    Turned out great. Light and cool, not a heavy dessert. Will try with different flavors next time. This would do well for any holiday or family function. Takes a bit longer to set than calls for. Hardest part is waiting.

  •  Star(s)

    rainbow fruit delight

    kelly sorber from JORDAN, NY

    I made this recipe on easter to take to a family gathering and it was a huge hit. it is very east to make and very appealing to look at. i highly recommend this recipe.

  •  Star(s)

    Refreshing

    Pam Smith from CHILTON, WI

    Not only is this dessert refreshing, but is simply delightful to eat. The colors are are a great enhancement to any meal.

  •  Star(s)

    Easy and tasty

    Dawn Simon from BURLINGTON, WI

    This recipe was easy to make and looks beautiful when it's served. I served it at Easter and it was a big hit, thanks!

  •  Star(s)

    Y-U-M-M-Y

    jean edeker from Atmore, AL

    Oh my, this is so easy and so good. Ended up having to make 3. Each one better than the other. Will be making often, what more can I say!!! Thanks

  •  Star(s)

    Rainbow Fruit Delight

    Sally Graves from Shingleton, MI

    Made this dessert for Easter. Loved it. Was easy to make. Just took a little while because it is done in layers. Worth the wait.

  •  Star(s)

    Delicious

    Sandie Heindel from LIBERTY, MO

    I made this for one of our Family Nights and it was totally and completely devoured! What I love about it is that you can add different flavors just by changing fruit and gelatin used. I will make this many times.

  •  Star(s)

    Rainbow Fruit Delight

    Kimalyn Tippetts from SAINT GEORGE, UT

    Very time consuming, but well worth it. Even the picky eaters in my family ate this. Will definitely make this again.

  •  Star(s)

    Rainbow Fruit Delight

    Pennie Kelley from STONEWALL, LA

    This recipe is GREAT! I made it for Easter and was a great hit. I'll put it my menu for Easter every year.

  •  Star(s)

    Delightful Rainbow Delight

    Ann Messing from MCKINNEY, TX

    I made this for Easter dinner and everyone loved it. Several copied the recipe and everyone raved over hw pretty it was as well as delicious. It was a real hit and easy to make.

  •  Star(s)

    Rainbow Fruit Delight

    Shalene Kuipers from SYRACUSE, IN

    I made this for Easter and I made it with sugar free gelatin and fat free evaporated skim milk and with the fruit, too. I came out wonderful! It was so colorful, but since it was made with sugar free and fat free evaporated skim milk it had no taste to it. The fruit didn't even have any taste. The reason I made it this way was because I wanted my diabetic mother to be able to enjoy some desserts for Easter. If I make this recipe again I think I will make two different kinds! One with sugar and one without!

  •  Star(s)

    FANTASTIC Fruit Delight

    Debbie Kurmis from ROCHESTER, NY

    I used this recipe for our Easter dinner dessert this year, it was the BEST. I definitely will be making this a lot more!! Light, Creamy Fruity, you can't ask for more in a dessert.

  •  Star(s)

    rainbow delight great for any party

    falisha gnik from MAUMEE, OH

    This desert is very colorful and easy to make. The different layers of gelatin made this dessert very tasty. But it did take longer than 30Min. for the layers to mold.

  •  Star(s)

    rainbow fruit delight

    Debbie Hauck from SIOUX FALLS, SD

    This was a lot of fun and easy to make. It tastes great also. A great addition to any meal.

  •  Star(s)

    Different but very good

    Tera Wischer from Fort Thomas, KY

    I made this dessert to take to my parents house. The guest just loved it and it was a perfect dessert to go with a heavy meal. In fact my dad is a diabetic and I made it with sugar free gelatin, and you couldn't tell the difference.

  •  Star(s)

    Easter Jell-O

    Rina Dillard from BLOOMINGTON, MN

    I Made this gelatin dish for Easter and came home with NO leftovers. It was a hit! Thanks for the recipe.

  •  Star(s)

    Wonderful, Marvelous!

    Jean Duncan from BILLINGS, MT

    I got so many positive comments on Easter Sunday about this. I put it in a cut glass bowl rather than a loaf and it looked just right for the occasion. My grandaughter(8) thought it was especially good. Asked for recipe so she and Mommy could make it at home. Can't get any better than that!

  •  Star(s)

    Fruit Delight is a winner!

    Laura Werner from SUNMAN, IN

    I made this for Easter and it was the perfect finish to the meal. It was light and fluffy - just what was needed after a big meal. The flavors were great; especially the strawberry layer.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • 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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Rainbow Fruit Delight

Ingredients

  • 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

 

Directions

COAT 9 x 5-inch baking pan with nonstick cooking spray.

FOR MANDARIN ORANGE LAYER:
DISSOLVE
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.

FOR PINEAPPLE LEMON LAYER:
FOLLOW
process for Mandarin Orange Layer substituting lemon gelatin and crushed pineapple. Pour mixture over Mandarin Orange Layer. Refrigerate for 30 minutes or until set.

FOR STRAWBERRY LAYER:
FOLLOW
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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