Today I have a new recipe called Sunshine Molded Salad:

Qty.	Measurement	Description
20	ounces	crushed pineapple, in its own juice
26	ounces	tropical fruit salad in light syrup
2	tablespoons	unflavored gelatin
1/2	cup	lemon juice, fresh or frozen
1/2	cup	sugar

Set a strainer over a 4-cup measure; add pineapple, pressing on it to extract the juice. Set the pineapple aside.

1. Drain the juices from the tropical fruit salad into the measuring cup with the pineapple juice; add enough water to measure 2 3/4 cups [for recipe serving 8].
2. In a small bowl, sprinkle gelatin over lemon juice; let stand until softened.
3. In a small saucepan, bring the fruit juices to a simmer. Remove from the heat and whisk in the softened gelatin and sugar, stirring until dissolved.
4. Refrigerate the mixture until it is slightly thickened, about 1 1/2 hours. (Alternatively, set the pan over a large bowl of ice and stir until thickened to the consistency of egg whites.)
5. Stir in the reserved pineapple and tropical fruit. Pour into an 8-cup mold and refrigerate until set, about 2 hours.
6. Unmold just before serving.

I love jello salads with fruit - especially with the hot weather coming it is sure to cool you off!
Try this i'm sure you will enjoy....