Raspberry Gelatin Mold
recipe at a glance
5 stars - 1 review
ready in: over 5 hrs
serves/makes: 12recipe id: 40256
1 package (6 ounce size) raspberry gelatin powder
1 1/2 cup boiling water
2 packages (10 oz. size) frozen sweetened raspberries, thawed and drained
2 cans (8 ounce size) crushed pineapple, undrained
1/4 teaspoon salt
1 package (8 ounce size) cream cheese, softened
1/2 cup sour cream
In a bowl, dissolve gelatin in water. Stir in the raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with non-stick cooking spray; refrigerate for 30 minutes or until firm. Let remaining gelatin stand at room temperature.
In a mixing bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.
ratings & reviews
|Dec 25, 2005 Guest Foodie
This was very good and pretty too for Christmas. I used sugar free jello and omitted the salt.