Cran Raspberry Gelatin Recipes

CRAN-RASPBERRY JELLO SALAD

Steps:

• Mix strawberry jello with 1 1/2 cup hot water until dissolved.
• Stir in 1 cup whole cranberries and can crushed pineapple.
• Pour into large jello ring mold (*see note above), refrigerate until set.
• Spread with a thin layer of sour cream, let set.
• Mix raspberry jello with 1 1/2 cup hot water until dissolved.
• Stir in frozen raspberries.
• Slowly pour (or spoon) raspberry jello mixture on top of sour cream layer. refrigerate until set.
• Remove from jello mold and enjoy.
• **optional, you may use a little baking spray to spray mold for easy removal of jello
• If you don't have a jello mold, a large clear bowl or even a rectangle clear baking dish would work (but it's so pretty made in a jello mold)

FLUFFY CRAN-RASPBERRY SALAD

Steps:

• Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
• Add dry pudding mix and cranberry juice; stir 2 min.
• Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
• Refrigerate 1 hour.

CRANBERRY RASPBERRY GELATIN RING

Steps:

• 1. In a large bowl prepare the Jell-O according to package directions. Add the crushed pineapple, and cranberries,stirring with a fork to break up the sauce. Chill until partially set about 40 minutes; pour into a ring mold. --- In a medium bowl combine cream cheese, sugar and sour cream. When the Jell-O has set completely, unmold it onto a serving plate. Place dressing in a bowl in the center of the ring. Sprinkle dressing with walnuts for presentation.

CRAN-RASPBERRY JELLIES

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

HOLIDAY CRAN-RASPBERRY JELLO

Steps:

• Boil 2 Cups of water, add to Jello, and stir untill dissolved.
• Add cranberry sauce, use electric mixer to blend and dissolved sauce.
• Add 1 cup os ice, stirring untill ice melts, than add the second cup of ice,.
• slowly. When jello starts to thicken, remove extra ice pieces.
• Lightly blend in sour cream with a mixer, but don’t mix thoroughly. Stir in oranges and nuts.
• Spray jello mold with Pam spray and fill with jello mixture. Let set inches.
• refrigerator for 2 hours. Place onto holiday dish and garnish with more oranges or parsley.

RASPBERRY JELLO CRANBERRY RELISH

Steps:

• Mix the 3 boxes of gelatin with the 2 cups of sugar.
• Bring the 3 cups of water to a boil and pour over gelatin and sugar mixture.
• Whisk until dissolved and set aside.
• In a very large mixing bowl, mix crushed pineapple, finely chopped cranberries, chopped apples, and chopped oranges.
• Stir in chopped pecans or walnuts.
• Pour gelatin over fruit and nut mixture; mix well.
• Cover and refrigerate for at least 24 hours and up to 2 weeks before serving.

CRAN-RASPBERRY JELLO SALAD

Steps:

• In a bowl dissolve gelatin in boiling water.
• Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts.
• Chill until partially set by placing bowl into a larger bowl of ice water or chill in refrigerator.
• Pour half of the gelatin mixture into a 6 1/2-cup ring mold, or large serving dish. Chill until almost firm. Let the remaining gelatin stand at room temperature.
• In small bowl stir sour cream; spread evenly over the almost firm gelatin in the mold or serving dish.
• Gently spoon the remaining gelatin mixture on top of the sour cream layer. Chill until firm.
• Unmold onto serving plate, or simply spoon it out from mold or serving dish.

CRANBERRY-RASPBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in 1 cup boiling cranberry juice. Stir in cranberry sauce, breaking up mixture. Stir in remaining cranberry juice until blended. Cover and refrigerate until partially set, about 1-1/4 hours., Fold in pineapple and raspberries. Transfer to an 11x7-in. dish coated with cooking spray. Refrigerate until firm. In a bowl, combine sour cream and brown sugar until blended. Fold in whipped topping. Spread over gelatin mixture. Serve immediately.