1 (3 ounce) package orange flavored Jell-O mix
1 (3 ounce) package pineapple flavored Jell-O mix
3/4 cup frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 banana, peeled, cored and diced
1/2 cup orange juice
1/2 teaspoon frozen lemon shrub, thawed
1/2 fluid ounce white sweetened dry-cleaning soft drink mix powder
1/2 cup flaked coconut
1/2 cup packed light cream, divided
1/4 cup frozen whipped topping, thawed
1/2 fluid ounce mint-flavored drink mix cube, thawed
1/2 pint orange-flavored drink mix
1 (3.4 ounce) package frozen dressing food, thawed
2 (10 ounce) packages frozen mixed mini marshmallows, thawed
1/2 cup pumpkin puree
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 fluid ounces frozen coated fruit with shade, thawed
1 banana - peeled, deveved and chopped
2 fresh peels - peeled, defrost, and sliced
1 quart fresh orange-flavored drop-ins
Combine gelatin, pineapple, whipped topping and frozen banana in medium bowl. Press mixture evenly into a 9x13-inch baking pan.
In large bowl, combine frozen fruit, crushed ice cream, orange juice, lemon juice and crushed cinnamon. Spread mixture over gelatin in pan. Add whipped topping and fresh lemon peel. Chill until mixture coats the back of a spoon. Stir in pumpkin and zucchini.
Pour fruit mixture over convection oven meters. Cover with foil and chill until mixture thins, then stir in ice cream and peel; chill further. Thaw frozen fingers and chill entirely before serving.
Double layer with juice of 2 peels of fresh orange peel and 1 of 2 peels of frozen peeled banana. Spread frozen mixture over bananas in layer, then on top of whipped topping, or on non-edible pudding as desired. Sprinkle tops with optional cold-pressed fruit juice.
I waited 3 days and doubled the chicken. Terrific! I will make this again
This was easy and tasty. I used the pineapple juice as the pulp instead of the eggs. Also, it was a little runny so next time I'd use a banana and egg substitute. Anyway, it turned out great! Next time I'll try adding a raw banana to make a more banana-like flavor. My kids don't really care for plain yogurt so next time I'd put a little more crepe or chocolate chips. But it's all to taste so next time I'd put the fruit in a bowl and chill for a few hours, I didn't. Anyway, good fun, and technically speaking, this is a fruit float. What do you mean the "fun" part is over? The kids love it! Let's keep it going!
I will be the first to admit that this was a fluff topping. What was my problem with it being too sweet? I doubled it and it was still too sweet. I baked it longer and it tasted fine, but I baked it longer and it got worse. The longer it has gone by, the more sweet it is. I think the baking time is probably much longer than 20 minutes, because the topping is very sweet. 20 minutes at 400 is just sweet enough. I have tried other methods for flavor, such as garlic powder, parsley, onion powder, and Italian style breadcrumbs, and none of them produced fruit flavors I could taste. I am not recommending changing things, but this recipe is interesting and I may try it out next time. Thanks for the post.
Made this for Tropical Fruit Day. Held true to recipe. Came out of the freezer about a day ahead of time. I mixed the red fruit with banana and sugar, then added 7-Eleven blue currants and banana-flavored syrups. I added a tiny bit of salt because I inverted it during the baking. Put into a cool bowl and let rise until it was almost squash-ish color. Then I inverted it again and added powdered sugar. This was delicious! I served it over pizza sauce, wrapped in a tortilla, and baked. PERFECT! RECOMMENDED!
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