Raspberry Gelatin Mold
My Grandma Muriel always made this for Thanksgiving and Christmas. It was served as a side dish at dinner but it always tasted like desset. Everytime I make this it always reminds me of my Grandmother.
- Preparing Time: 20 minutes
- Total Time: 7 hours and 20 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup sour cream
- 1/4 tsp salt
- 1 1/2 cups boiling water
- 2 packages raspberry gelatin (3 oz each)
- 2 packages frozen sweetened raspberries (10 oz each) - thawed and drained
- 2 cans crushed pineapple (8 oz each) - undrained
- 1 package cream cheese (8oz) - softened
- Carbohydrate 1.19968013888889 g
- Cholesterol 24.7225 mg
- Fat 7.68140527777778 g
- Fiber 0.000368055555555556 g
- Protein 1.41737208333333 g
- Saturated Fat 4.39942661111111 g
- Serving Size 1 1 Serving (44g)
- Sodium 65.2481749965278 mg
- Sugar 1.19931208333333 g
- Trans Fat 0.986715944444446 g
- Calories 78 calories
1. In a bowl, dissolve gelatin in boiling water. Stir in raspberries, pineapple and salt. Pour half of the mixture into an 8-cup ring mold coated with non-stick spray. Refrigerate 30 minutes or until set. Let the remaining gelatin mixture stand at room temperature. 2. In a bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold. Top mold with remaining gelatin mixture. Refrigerate 6 hours or until firm. 3. After gelatin has set, fill sink with hot water and let mold float in hot water for a few minutes. Remove mold from hot water and turn out onto an inverted serving plate. Garnish with greens and fresh raspberries.
