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.
RASPBERRY CREAM CHEESE JELLO SALAD
Steps:
- Open can of pears and drain 1 cup of the pear juice into a bowl. Set bowl aside and throw away the rest of the juice.
- Add 1 cup of water to pear juice and microwave the liquid for 2-3 minutes or until water is boiling.
- Add box of raspberry jello to the boiling liquid and stir until all jello has dissolved. Set bowl in fridge and allow it to cool for about 7-10 minutes (you don't want the jello to set, you just want it to cool down).
- Dump pears and softened cream cheese into a large blender. Add in cooled jello and Cool Whip. Blend until completely combined.
- Pour jello into 9 x 13 inch pan and set in the fridge until jello is completely set (should take 3-4 hours - you could also let it set up overnight).
- Serve topped with whipped cream and fresh raspberries.
Nutrition Facts : Servingsize 1 serving, Calories 163 kcal, Fat 10 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 112 mg, Carbohydrate 9 g, Sugar 7 g, Protein 2 mg
RASPBERRY CHEESE SPREAD
"A party guest brought this attractive appetizer to our home, and we fell in love with it," says Jane Montgomery from Hilliard, Ohio. "Now I often make it myself with we have company."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 3-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream cheese and mayonnaise until smooth. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour., Invert onto a serving plate; spread with preserves. Serve with crackers.
Nutrition Facts : Calories 157 calories, Fat 14g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 141mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
CRANBERRY SALAD IN RASPBERRY JELLO WITH CREAM CHEESE TOPPING
Perfect for a holiday dinner or anytime when something tart yet sweet will only do. Your family and guests will love the slightly crunchy texture along with the creamy topping. This recipe was given to me by a friend, and I hope that you will enjoy it as much as we do.
Provided by Suzy9725
Categories Gelatin
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pick over cranberries.
- Chop cranberries in food processor until fine.
- Mix cranberries with sugar and let stand until sugar dissolves.
- Add 2 cups of boiling water into jello, and stir until the jello dissolves.
- Then add the 1 cup of cold water to the jello mixture.
- Let stand until cooled.
- Drain pineapple and reserve the juice.
- Add the pineapple, cranberries, and walnuts, and stir well.
- Pour into 9x13 dish.
- Chill to set.
- With a mixer, blend enough reserved pineapple juice into the cream cheese, until it becomes the consistency of whipped cream.
- Spread over the top of the chilled gelatin.
- Keep cold.
RASPBERRY AND CREAM CHEESE MOLD
Number Of Ingredients 6
Steps:
- 1. Divide cream cheese into 18 equal portions shape into small balls. Roll in nuts, pressing hard enough to make nuts cling to cheese set aside.2. In a medium bowl pour boiling water over gelatin. Stir until gelatin is dissolved. Add raspberries and stir until thawed. Pour 1/2 cup mixture into a 4-cup mold. Arrange cheese balls in mold cover and chill just until set, about 30 minutes. Gently pour remaining gelatin over balls. Cover and chill until firm.3. Unmold onto a chilled plate. Garnish with lettuce leaves.
Nutrition Facts : Nutritional Facts Serves
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
RASPBERRY GELATIN RING
Besides being wonderfully tasty, this refreshing salad is very pretty, too! A light layer of cream cheese and sour cream contrasts with the rich red fruity gelatin. It makes a delightful side dish for a turkey dinner. -Ardis Rollefson Jackson Hole, Wyoming
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, dissolve gelatin in water. Stir in the raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with cooking spray; refrigerate for 30 minutes or until firm. Let remaining gelatin mixture stand at room temperature., In a 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.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 143mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY AND CREAM CHEESE MOLD
Number Of Ingredients 6
Steps:
- Divide cream cheese into 18 equal portions shape into small balls. Roll in nuts, pressing hard enough to make nuts cling to cheese set aside.In a medium bowl pour boiling water over gelatin. Stir until gelatin is dissolved. Add raspberries and stir until thawed. Pour 1/2 cup mixture into a 4-cup mold. Arrange cheese balls in mold cover and chill just until set, about 30 minutes. Gently pour remaining gelatin over balls. Cover and chill until firm.Unmold onto a chilled plate. Garnish with lettuce leaves.
Nutrition Facts : Nutritional Facts Serves
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