Cream Copped Fruit Mold
A creamy, fruity dessert mold featuring crushed pineapple and lime gelatin, perfect for gatherings or summer occasions, with a light whipped topping for added richness.
Ingredients
Instructions
- Drain crushed pineapple and reserve the juice.
- Dissolve lime gelatin in 2 cups of boiling water.
- Add 1 cup of the pineapple juice to the gelatin mixture.
- Refrigerate until the mixture thickens.
- Fold in the crushed pineapple and miniature marshmallows.
- Spoon the mixture into a 9 x 11-inch dish or individual dishes.
- Refrigerate until the mold is firm but not quite set so the second layer will stick.
Tips & Substitutions
For a lighter version, consider using a sugar substitute or reducing the amount of sugar in the recipe. You can also swap the lime gelatin with other flavors like orange or strawberry for a different twist. If you prefer a fruity crunch, add chopped nuts or fresh fruit like strawberries or blueberries to the mixture before setting. Ensure the gelatin is fully dissolved for a smooth texture.
Serving Suggestions
Serve this Cream Copped Fruit Mold as a refreshing dessert at summer gatherings or potlucks. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. For a complete meal, consider serving it alongside savory dishes like grilled chicken or as a side to your favorite American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, allow the dish to come to room temperature before serving, as this dessert is best enjoyed chilled. If it sets too firm, you can let it sit out for a few minutes to soften slightly before scooping.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Copped Fruit Mold contains roughly 1812 calories, with 33g protein, 353g carbohydrates, and 33g fat. It is an excellent source of iron (144% of the Daily Value), vitamin A (81% of the Daily Value), and vitamin C (73% of the Daily Value). Note that it is relatively high in sodium, at 1222mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain the excess juice to avoid a watery texture. Fresh pineapple adds a vibrant flavor and a bit of extra crunch to the mold.
How can I make this recipe vegetarian?
This recipe is already vegetarian-friendly as it does not contain any meat products. Ensure that the gelatin you use is plant-based if you want to keep it strictly vegetarian, as some gelatins are made from animal products.
Can I make this dessert ahead of time?
Absolutely! This Cream Copped Fruit Mold can be made a day in advance. Simply prepare it according to the recipe, cover it, and refrigerate. It will allow the flavors to meld and ensure that it sets nicely before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).