• Process all the fruit in a food processor or blender until you reach your desired texture.
• Add 1 1/2 cups of sugar to the fruit in a large mixing bowl and allow it to sit while you make the Jello.
• Add 2 cups of water to a saucepan and bring to a boil.
• Add the Jello and whisk until completely dissolved.
• Remove from the heat and allow the Jello to cool to room temperature.
• Pour the Jello over the fruit mixture and stir together.
• Lightly spray your bundt pan or 9x13-inch pan with cooking spray.
• Pour the mixture into the mold and cover with cling wrap.
• Refrigerate until completely set, preferably overnight.
• Turn onto a serving platter and garnish as desired.
• Serve immediately and store leftovers in the fridge in an airtight container.

TIPS

• If your fruit is extra juicy or you over-blend it, make sure to add an additional small box of Jello so it will set.
• If you have trouble getting the Jello out of the mold, carefully dip the bottom of the pan into a bowl of warm water for a minute to help loosen it. Don't do it too long or the Jello will melt, and be careful not to get water in the Jello.