Patterns

Gelatin does not have to stand alone, it can be combined with other fruits (or even vegetables) to create a sort of fruit salad. To suspend fruit inside the gelatin, wait until the mixture is the about the consistency of cold egg whites and then drop the ingredients in and stir around. Let the mold chill all the way after pouring in ingredients. Don’t forget to drain all of the Liquids from the canned fruit that you are using as the liquid will dilute the mixture and prevent the dessert from solidifying all the way. A good ratio of fruit to gelatin is one cup of fruit for every two cups of gelatin.

To remove the Jell-O from its mold easily, spray the mold with a bit of cooking oil before pouring the liquid into the mold. If you want to avoid the cloudy, oily film that can sometimes result, simply run the mold under cold water before pouring the liquid in. The gelatin can be removed easily by submerging the mold into warm water for a few seconds and then moving a knife around the inside edge of the mold. Flip the mold over and place it in the refrigerator immediately to let it solidify once more.