• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Raspberry-Cranberry Mold

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • ---first layer---
  • 2 pk (3-oz. each) cherry jell-o
  • 1 1/2 c Hot water
  • 1 cn (16-oz.) whole cranberries;
  • -with juice
  • 1 cn (20-oz.) crushed pineapple;
  • -with juice
  • ---second layer---
  • 1 pt Sour cream
  • ---third layer---
  • 2 pk (3-oz. each) raspberry
  • -jell-o
  • 1 1/2 c Hot water
  • 2 pk (10-oz. each) sweetened
  • -frozen raspberries


In our family, this Raspberry-Cranberry Mold is also known as Mom's
On-the-Ceiling-Salad (see story below). And while the original recipe calls
for using a large mold, I have found it safer (in my case) to use a
13x9x2-inch CushionAire baking pan with lid.;-) -Helen

FIRST LAYER: Mix and let set until firm, the 2 packages of cherry Jell-O, 1
1/2 cups hot water, pineapple (with juice) and cranberries (with juice).

SECOND LAYER: When above is set firm, spread with 1 pint sour cream.

THIRD LAYER: Mix the 2 packages raspberry Jell-O with 1 1/2 cups hot water
and the 2 packages frozen raspberries. Let set until the consistency of egg
whites. (The mixture sets up quickly, so you might want to check it in
about 10 minutes. -Helen) Spread over top of sour cream. Let set until firm
and cut into squares to serve. Refrigerate any leftovers.

Yield: About 12 to 15 servings.

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