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Creamy Fruit Cocktail Mold

(5 Votes)
Creamy Fruit Cocktail Mold
8 Hr 30 Min

Transport your taste buds back to the 50's with our Creamy Fruit Cocktail Mold. It's a wiggly-jiggly treat that has plenty of creamy and fruity flavor. It's just as tasty today as it was in yesteryears!

What You'll Need

  • 2 (4-serving-size) packages orange-flavored gelatin
  • 2 cups boiling water
  • 1 (15-ounce) can fruit cocktail, drained, with syrup reserved
  • 1 1/2 cups frozen whipped topping, thawed

What to Do

  1. Coat a 5-cup mold with cooking spray.
  2. In a large bowl, dissolve gelatin in boiling water. Add enough cold water to reserved syrup to make 1 cup liquid. Stir into gelatin.
  3. Refrigerate 30 to 40 minutes, or until slightly thickened. Stir in fruit cocktail and whipped topping; mix well. Pour into prepared mold.
  4. Refrigerate 8 hours, or until firm. Dip mold in warm water about 15 seconds. Invert mold onto serving platter. Serve or cover and keep chilled until ready to serve.


  • Decorate with whipped topping and your favorite fruit!
  • Here's another cool and creamy option with gelatin!
  • It's Throwback Week! Join us in reminiscing about favorite foods throughout the decades!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This is such a beautiful looking dessert...I've never had the pleasure of trying something like this before, but I can bet you that I'll be making it soon! I'm wondering though, do you think it would hold up pretty well in a loaf pan shaped dish? Reason being is, I thought maybe after it has set...I could cube it up and make parfaits with fresh fruit, pound cake, and a dollop of whipped cream.

Hi there! Yes, it will set in a loaf pan, but make sure to refrigerate it overnight! Enjoy!

Cindy.. thank you for your Great Aunt Maxine's recipe I think this recipe is wonderful adding the cool whip and fruit in the middle is another great idea can make this many ways always makes a great presentation good recipe for hot summer days nice light I use sugar free jello and sugar free fruits

My Great-aunt Maxine made something very similar to this 50 years ago when I was a kid. It was always the most popular side at Thanksgiving dinner - yes it beat out the dressing potatoes! She used mandarin orange sections in place of fruit cocktail. (In the earliest years she also used whipped cream because Cool Whip wasn't on the market quite yet. I remember her saying how much easier it was to make using the Cool Whip instead of whipped cream.) Sometimes she would use an extra large mold Layering one half of a small box of orange jello in the bottom of the mold. Then the jello/fruit/whipped topping layer in the middle. She would finish up with 1 1/2 boxes of orange jello using 1 cup boiling water to dissolve the jello with 1 pint of orange sherbet standing in for the rest of the water. Uncle Mike used to leave that one locked in the trunk of his car until dinner time when Aunt Maxine made it - we kids would fight about it not eat any of our dinners in an effort to get one spoonful more than anybody else. You need one very large mold - or a large stainless steel mixing bowl works well and gives the classic bombe shape. Aunt Maxine called her version of this sort of recipe Orange Gelatin Bombe. (My mom replaced everything orange one excessively hot August with raspberry to make my birthday "cake." Best birthday dessert ever! But no candles allowed.)

Thanks for your wonderful input! This recipe reminds of a funny 3rd Rock from the Sun. The aliens were freaked out by a green jello mold with fruit inside. They thought this "creature" had eaten something and they were looking at it inside its stomach!

Excellent and easy

Have to rate this a 5 star !

I use sugar free jello and no sugar added fruit cocktail can use a round bowl if you don't have a mold


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