Saturday, August 1, 2015
LAYERED RASPBERRY GELATIN RING
Many of us grew up with gelatin salads, especially at big family gatherings and reunions. If you haven't had one lately, why not try this one? It is very good.
2 pkg (3-oz each) raspberry gelatin
1 1/2 cups boiling water
2 pkg (10-oz each) frozen sweetened raspberries, thawed and drained
2 cans (8-oz each) crushed pineapple - do not drain
1/4 tsp salt
1 pkg (8-oz) cream cheese, softened
1/2 cup sour cream
Oil or spray with cooking spray an 8-cup ring mold.
Place dry gelatin into a large (2-quart) measuring cup and pour the boiling water over it; stir until gelatin is completely dissolved. Stir in the raspberries, pineapple, and salt. Pour half the mixture into the ring mold and refrigerate 30 minutes or until set. Leave the remaining half of gelatin at room temperature.
In a mixing bowl, beat the cream cheese and sour cream together until smooth. Carefully spread the mixture over the set layer of raspberry gelatin. Pour the remaining gelatin mixture over the cream cheese mixture.
Refrigerate for at least 6 hours or until firm. This can be made a day ahead for an easy dish to take somewhere the next day.
Remove from mold onto a serving plate. Decorate plate with fresh raspberries, if desired.
Note: File Photo