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Cantaloupe and Pineapple Jello Bundt

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Rate this recipe 4.5/5 (10 Votes)

Ingredients

  • 2 small boxes of Island Pineapple Jello ( 6 oz total)
  • 2 envelopes of unflavored gelatin
  • 1 cantaloupe, balled (about 35 cantaloupe balls

Details

Preparation

Step 1

1. Sprinkle Knox gelatin envelopes over 1/2 cup cold water (in large bowl).

2. After 5 minutes (to allow gelatin to bloom), add the Island Pineapple Jello to the bowl. Add 2 cups boiling water. Stir until dissolved.

3. Add 2 cups cold water and mix.

4. Chill the Jello until slightly thickened. Add to Bundt mold along with fresh cantaloupe balls. Chill until completely set.

* lightly oil mold for easy release of jello

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