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Reyes Family Fruit & Lemon Creamy Gelatin Mold

Ingredients

2 pkgs. (3 oz. each) or 1 pkg. (6 oz.) lemon-flavored gelatin
1 1/2 cups boiling water
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, chilled
Ice cubes
1 teaspoon vanilla extract (optional)
Nonfat cooking spray
1 can (15 1/4 oz.) fruit cocktail, drained, coarsely chopped and blotted dry

  

Directions

PLACE gelatin in large bowl. Pour boiling water into gelatin and stir for at least 2 minutes until dissolved. Pour chilled evaporated milk into 2-cup glass measure; add enough ice to measure 2 cups. Stir milk mixture and vanilla extract into gelatin until ice is dissolved. Refrigerate for 20 minutes or until slightly thickened around edge; stir.

SPRAY 6-cup mold with nonfat cooking spray. Place fruit cocktail in mold. Spoon gelatin mixture over fruit cocktail. Refrigerate for at least 4 hours or overnight until set.

TO UNMOLD: Run point of knife around top edge of gelatin. Dip pan into a large pan of warm water for 10 to 15 seconds. Lift from water. Place serving platter on top of pan. Invert mold and platter together, shake slightly to loosen. Gently remove mold.

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Reyes Family Fruit & Lemon Creamy Gelatin Mold

(4 stars based on 5 reviews)
Flecked with colorful fruit, this creamy lemon gelatin mold looks fun and festive, is easy to make and serves a crowd. This recipe, inspired by our Circle of Friends member, I. P. Reyes from Santo Domingo, is a Reyes Family favorite that is sure to be a hit at your next party!
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Reyes Family Fruit & Lemon Creamy Gelatin Mold

Ingredients:

2 pkgs. (3 oz. each) or 1 pkg. (6 oz.) lemon-flavored gelatin
1 1/2 cups boiling water
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, chilled
Ice cubes
1 teaspoon vanilla extract (optional)
Nonfat cooking spray
1 can (15 1/4 oz.) fruit cocktail, drained, coarsely chopped and blotted dry

Directions:

PLACE gelatin in large bowl. Pour boiling water into gelatin and stir for at least 2 minutes until dissolved. Pour chilled evaporated milk into 2-cup glass measure; add enough ice to measure 2 cups. Stir milk mixture and vanilla extract into gelatin until ice is dissolved. Refrigerate for 20 minutes or until slightly thickened around edge; stir.

SPRAY 6-cup mold with nonfat cooking spray. Place fruit cocktail in mold. Spoon gelatin mixture over fruit cocktail. Refrigerate for at least 4 hours or overnight until set.

TO UNMOLD: Run point of knife around top edge of gelatin. Dip pan into a large pan of warm water for 10 to 15 seconds. Lift from water. Place serving platter on top of pan. Invert mold and platter together, shake slightly to loosen. Gently remove mold.

Estimated Times:

Prep Time: 30 minutes
Cooking Time: 0 minutes
Cooling Time: 240 minutes

Servings: 16

In this recipe:


Review This Recipe
  • Star(s)

    It's ok

    G Kirk from ,

    I used a little bit of the pure vanilla extract based on the recipe. I never had to use pure vanilla extract and was surprised with the intensity of the aroma & the flavor in the pudding. The pudding itself tastes a little heavy in the flavor. The fruit cocktail is definitely needed to mellow the strong flavor of the vanilla. Overall it was a good desert but I would probably use a regular vanilla food flavoring.

  • Star(s)

    Reyes Family Fruit & Lemon Creamy Gelatin Mold

    Phyllis Wiedner from HIGHLAND, IL

    Good

  • Star(s)

    Reyes Family Fruit &Lemon Creamy Gelatin Mold.

    Arliene C Detrie from BUTLER, WI

    Made this as the dish to take to my grand niece for thanksgiving dinner and it was a hit. Easy to make. Love the lemony flavor.

  • Star(s)

    mmmhhhhh

    star decoteau from rocklake, ND

    looks very good and simple

  • Star(s)

    REYES FAMILY FRUIT& LEMON CREAMY GELATIN MOLD

    TAWANA SEIGNIOUS from JAMESTOWN, NY

    THIS RECIPE WAS EASY TO MAKE AND IT TASTED DELICIOUS.


Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 servings

  • Calories: 80
  • Calories from Fat: 15
  • Total Fat: 1.5g (2% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 60mg (2% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 11g
  • Protein: 2g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 0% of DV

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

In this recipe:


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