Raspberry Gelatin Ring
Source of Recipe
TOH Oct/Nov 2001
Recipe Introduction
Uses 8 cup jello mold- use bundt pan
List of Ingredients
1 - 6oz pckg raspberry jello
1 1/2 C boiling water
2 - 10oz pckgs frozen sweetened raspberries thawed & drained
2 - 8oz cans crushed pineapple(natural juice), undrained
1/4 t salt
1 - 8oz pckg cream cheese, softened
1/2 C sour cream Recipe
In a bowl, dissolve jello 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 jello mixture stand at room temperature.
In a mixing bowl, beat cream cheese and sour cream until smooth. Carefully spread over jello in mold; top with remaining jello mixture. Refrigerate for 6 hours or until firm. To serve; set in hot water for 30 seconds and tip onto serving plate.
Yield: 12 servings
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