Side Pannel
Raspberry-Cranberry Mold
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
Directions
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.
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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