We often make a huge fruit salad for a dinner. On the first day we serve it as a salad with yogurt, cottage cheese (or whatever). We then add juice and gelatin (some people use Jellow which is a little less expense). Some people like to add bitters.

The dish will solidify and turn into a dessert for the rest of the week.

This works for most fruits. I understand that the enzymes in pineapples can counteract the gelatin.