GRAMMY'S FAMOUS RASPBERRY JELLO MOLD
I make this a few times a year in December and November as a tribute to my Grandmother. This was her signature family recipe and we often make it on Christmas or Thanksgiving in remembrance of her.
Provided by catercow
Categories Gelatin
Time 20m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix the hot water and Jello together. Stir very very well.
- Add nearly the whole medium-sized jar of applesauce and the raspberries.
- Put in a circular mold (similar to a bundt pan) and chill overnight to set.
Nutrition Facts : Calories 160, Fat 0.1, Sodium 144.8, Carbohydrate 39.1, Fiber 1.4, Sugar 28.5, Protein 2.4
RASPBERRY WALNUT THANKSGIVING JELLO MOLD (DAIRY)
No cranberries in it. This is Barbara Yost's recipe and she is/was a feature writer for the Phoenix Gazette. This was printed in a MADD fund raiser cookbook. Sounds interesting.
Provided by Oolala
Categories Gelatin
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, combine jello mix and boiling water; stir until jello is dissolved. Add cold water and mix well.
- In another bowl, combine half of the jello mixture with the cream cheese; blend well. Pour mixture into the bottom on a lightly oiled 3 cup mold.
- Refrigerate until almost set.
- Add raspberries and walnuts to remaining half of the jello mixture.
- Leave at room temperature until cream cheese mixture in the refrigerator is almost set. Pour the raspberry mixture over the cream cheese mixture and refrigerate until firm.
- To serve, turn onto plate covered with lettuce leaves.
Nutrition Facts : Calories 179.1, Fat 11.8, SaturatedFat 5.3, Cholesterol 24.9, Sodium 108.1, Carbohydrate 16.5, Fiber 1.6, Sugar 13.7, Protein 3.5
SNOWY RASPBERRY GELATIN MOLD
This mold is always on our holiday table. The raspberry layer makes an attractive base for the creamy cream cheese layer. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 1 minute. In a small saucepan, combine half-and-half and sugar. Cook and stir just until mixture comes to a simmer. Remove from the heat; stir into gelatin until dissolved. , In a large bowl, beat cream cheese until smooth. Fold in gelatin mixture. Stir in vanilla. Pour into a 6-cup mold coated with cooking spray. Refrigerate until set but not firm, about 45 minutes., In a small bowl, dissolve raspberry gelatin in boiling water. Stir in raspberries until blended. Carefully spoon over cream cheese layer. Cover and refrigerate at least 4 hours. , Unmold onto a serving plate; garnish with fresh berries if desired.
Nutrition Facts : Calories 267 calories, Fat 13g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 125mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
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