Here is my first attempt at a gelatin salad and those who like jello, including me, enjoyed it this past Thanksgiving. It is a very colorful, light salad, perfect to go with all of those starches. Gene is the only one I have known who did not like any kind of jello any time of the year except when he had to eat it for a medical test. Needless to say I never made it except for Easter eggs one time as kind of a gimmick. So, on Thanksgiving someone else would always provide a gelatin salad and I would make my Cranberry Relish Two Ways. Gene insisted on fresh cranberries and liked the one with the orange liqueur in it.
Gelatin Ring with Raspberries and Pineapple
- 2 pkg. (3 oz. each) raspberry gelatin
- 1-1/2 cups boiling water
- 2 pkg. (10 oz. each) frozen sweetened raspberries, thawed and drained (I used fruit frozen from last Fall and I did not sweeten them at all)
- 2 cans (8 oz. each) crushed pineapple, undrained (I had pineapple slices and just mashed them and I only used a little juice)
- 1 pkg. (8 oz.) cream cheese, softened
- 1/2 cup sour cream
Place the gelatin in a bowl and add the boiling water, stir until the gelatin is dissolved. Stir in the raspberries and pineapple. Pour half of the mixture into an 8-cup ring mold coated with cooking spray. Refrigerate for at least 30 minutes or until set. Let the remaining gelatin stand at room temperature.
The first layer of gelatin, pineapple and raspberries…
Beat the cream cheese and sour cream in a small bowl until smooth. Carefully spread over the gelatin in mold; top with remaining gelatin mixture. Refrigerate 6 hours or until firm.
The second layer of sour cream and cream cheese – oh yes!
To unmold: Place in warm water for a minute up to the rim and then run a spatula around the inside of the mold. Carefully invert onto your serving plate. If it does not come out, try again. Turned out beautifully 🙂
Recipe by cooking with aunt juju