Cantaloupe and Pineapple Jello Bundt - Day #18 of I Like Big Bundts

Cantaloupe and Pineapple Jello Bundt

My friend JustJenn visited Hawaii recently and brought me back some treats. No, not chocolate covered mac nuts like everyone else, but boxes of Island Pineapple Jello direct from Hawaii. Awesome. :)

It's Day #18 of I Like Big Bundts!! Whoo hoo! We are getting closer to National Bundt Day on November 15th. I hope you enjoy a Bundt that day! :) I'm presenting 30 Bundts in 30 Days because I cannot lie, I Like Big Bundts!

If you are new to this little blog, then I should tell you I have a thing for Jello... Broken Glass Jello, Layered Jello, Candy Corn Jello Bundt!

This Bundt has FRUIT in it. Therefore, it is somehow in the food pyramid. The Food pyramid of delicious.

JustJenn is selling a line of Bundt related cards and buttons! So freaking cute! Visit her stationery site justJenn Designs...and check out cool stuff perfect for the holidays!

I used a melon baller and "balled" up one cantaloupe. So, it's sorta like a tunnel of fruit, unlike my recent tunnel of egg.

Come back tomorrow for another Bundt! I might have some special friends helping me...because I'm making desserts for my friend's wedding on Saturday. Dessert bar for 125 people may kill me, so I'm bringing in support! :) - mary the food librarian

Recipe:
2 small boxes of Island Pineapple Jello (or other flavor). 6 oz total.
2 envelopes of Knox gelatin
1 cantaloupe, balled (about 35 cantaloupe balls

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 Jello mold along with fresh cantaloupe. Chill until completely set.