Best 6 Sunshine Gelatin Mold Recipes

FESTIVE FRUIT GELATIN MOLD

Steps:

• Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
• Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
• Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
• When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.

TEQUILA SUNRISE GELATIN MOLD

Steps:

• For the yellow layer: Spray a 12-cup silicone bundt pan or gelatin mold with cooking spray; set aside.
• Combine the lemon gelatin and hot water in a large bowl. Stir until the mixture is dissolved. Add the orange juice, tequila and 1/2 cup cold water. Pour the mixture into the prepared pan. Refrigerate until firm and the gelatin doesn't stick to your finger when touched, about 4 hours.
• For the orange layer: Combine the orange gelatin and hot water in a large bowl. Stir until the mixture is dissolved. Add the tequila and 3/4 cup cold water. Pour the mixture into the pan over the first layer of set gelatin. Refrigerate until set, about 4 hours.
• For the red layer: Combine the cherry gelatin and hot water in a large bowl. Stir until the mixture is dissolved. Add the tequila and 3/4 cup cold water. Pour the mixture into the pan over the second layer of set gelatin. Refrigerate until set, about 4 hours.
• Run a small, thin knife around the edge of the set gelatin and turn it out onto a large flat serving platter. (Coax the gelatin out by gently pressing on the top and edges of the silicone mold.) Keep refrigerated until ready to serve, up to 4 hours.
• For the garnish: Just before serving, garnish with orange wheels and maraschino cherries skewered on cocktail picks.

MANGO DELIGHT GELATIN MOLD

Steps:

• Cut the mangoes into large chunks; place in a food processor. Cover and process until smooth; transfer to a large bowl. Stir in milk and sugar; set aside. , Place orange juice in a small saucepan; sprinkle gelatin over juice. Let stand for 2 minutes. Heat over low heat, stirring until gelatin is completely dissolved. Stir into mango mixture. Fold in whipped topping. , Transfer to an 8-cup mold coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Just before serving, unmold onto a serving platter.

SUNSHINE'S SHRIMP MOLD

Steps:

• Dissolve gelatin in water and set aside.
• Over low heat, melt cream cheese into soup.
• Combine mayonnaise, horseradish, mustard and pepper in bowl.
• Remove cheese and soup from when blended.
• Add add ingredients together and mix well.
• Pour into mold and refrigerate until set.
• Serve with crackers.

AMBROSIA GELATIN MOLD

Steps:

• Dissolve gelatin in boiling water in large bowl. Stir in 1/2 cup cold water and coconut milk. Refrigerate, uncovered, until slightly set (mixture should have consistency of egg whites), about 1 hour.
• Lightly coat 12-cup mold or nonstick Bundt pan with cooking spray. Whisk slightly set gelatin until well blended, then fold in marshmallows, oranges, and cherries. Pour gelatin mixture into mold and refrigerate, uncovered, until set, about 4 hours. (Can be refrigerated for up to 2 days.) When ready to serve, invert onto large plate.

BLUEBERRY GELATIN MOLD

Steps:

• In a medium bowl, stir 2 cups boiling water into the raspberry gelatin until dissolved. Mix in blueberries and pineapple and pour into a 2 quart mold. Let set in refrigerator until firm (about 2 hours).
• In a small bowl, mix together the cream cheese, sour cream, sugar and vanilla until well blended. Spread over the set gelatin and sprinkle with chopped pecans, if desired. Refrigerate until serving.