Fruit Punch Jello Recipes

FROZEN JELLO PUNCH

Steps:

• Dissolve jello in boiling water and set aside.
• Boil sugar and water and add to jello.
• Cool and add lemon juice and pineapple juice.
• Mix all together and freeze.
• When ready to use, slush up and add 2 large bottles Ginger Ale.

FRUIT PUNCH JELLO

Steps:

• Boil 2 cups water and add to dry jello, stirring until dissolved.
• Add an additional cup of water along with the pineapple juice.
• Transfer to a large bowl or a 9x9 square glass dish and chill until set.

JELLO FRUIT PUNCH

Steps:

• Mix Jello with boiling water till dissolved.
• Mix in all other ingredients except ginger ale.
• Take four cups of mixture and put in a 6 Cup ring mold- cover and freeze to make an ice ring.
• Chill the rest of the mixture and the ginger ale.
• To assemble in punch bowl, unmold ice ring, place in bowl, pour equal amounts of chilled juice mixture and ginger ale over and serve.
• This recipe makes about 2 gallons.
• Can easily be doubled or tripled.

FRUIT JELLO DELIGHT

Steps:

• Boil the one cup of water and add it to the Jello in a bowl or container.
• Stir for about 2 minutes, until completely dissolved.
• Add one cup cold water, stir.
• Put 1 cup chopped banana into bottom of the bowl.
• Chill in refrigerator for about 1-2 hours, or until a thick jelly-like consistency.
• Add other fruit into Jello, spread evenly.
• Place back into refrigerator for about 2-3 more hours.
• Enjoy!

SUMMER FRUIT PUNCH SALAD

Steps:

• Mix dry jellos together in a large bowl.
• Stir in boiling water at least 2 minutes until completely dissolved.
• Add enough ice to orange juice to measure 2 1/4 cups.
• Add to jello and stir until slightlith thickened.
• Remove any unmelted ice.
• Stir in fruit.
• Pour into large glass serving bowl.
• Refrigerate 2 hours or until firm.
• Top with cool whip before serving.
• Store leftovers in the refrigerator.