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
CRANBERRY-CREAM CHEESE MOLD
The flavor combination of cranberry gelatin, apples and cinnamon makes this elegant two-layer mold the ideal holiday dessert or side dish.
Provided by My Food and Family
Categories Recipes
Time 6h25m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 7
Steps:
- Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in cold water and cinnamon. Remove 1 cup of the gelatin; set aside at room temperature. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
- Add apples and cranberry sauce to thickened gelatin; stir gently. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. (Gelatin should stick to finger when touched and should mound.) Place cream cheese in another medium bowl. Gradually add reserved 1 cup gelatin, beating with wire whisk until well blended. Pour over gelatin layer in mold.
- Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftovers in refrigerator.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 24 g, Protein 3 g
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 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.
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
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