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Raspberry Gelatin Mold

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Rating: 5/5 5 stars
1 review

recipe is ready in over 5 hrs time: over 5 hrs

serves/makes:   12


recipe id: 40256

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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.


206 calories, 9 grams fat, 31 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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This was very good and pretty too for Christmas. I used sugar free jello and omitted the salt.

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