Honestly this is a lot of work. It takes a good one to two hours for each layer of gelatin to set between additions.
The layers do taste very nice with the fruit additions.
The fruit also adds some thickness to the gelatin layers. It also adds some major flavor to each layer.
Whipping the cream gives the middle lime gelatin layer more thickness. It also makes this a nice and creamy layer.
The presentation is the best part. The gelatin came out of the mold beautifully. If I were serving this for guests I think I would fill the center with fresh fruit.
TRI COLOR FRUIT MOLD
2 ½ Cups Canned Apricots
1 Package Orange Gelatin
1 Cup Boiling Water
1 Package Lime Gelatin
1 Cup Crushed Pineapple In Juice
½ Cup Heavy Cream, Whipped
1 Cup Boiling Water
1 Package Raspberry Gelatin
1 Pint Fresh or Frozen Raspberries
Drain and save juice from apricots. Puree fruit. Measure juice and add enough water to make 1 ¾ cups total. Heat to boiling and add orange gelatin. Stir until thoroughly dissolved. Chill until slightly congealed. Add apricot puree and pour into gelatin mold. Chill until firm. While first layer is chilling, pour 1 cup boiling water over lime gelatin. Stir until dissolved. Chill until slightly congealed then add pineapple. Fold in whipped cream. Pour over firm orange gelatin in mold. Chill. For the final layer combine 1 cup boiling water with raspberry gelatin. Stir until dissolved. Chill until slightly congealed. Remove ¾ cup whole raspberries, then puree remaining berries. Combine puree with gelatin, fold in whole fruit. Pour over other firm layers in gelatin mold. Chill until all layers are firm. Unmold right before serving.
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