Raspberry Holiday Mold
Raspberry Holiday Mold is an moderately easy dinner. Made with 1 (20 oz.) can pineapple chunks (undrained), 2 (10 oz.) pkg. frozen raspberries, thawed, 2 (6 oz.) pkg. raspberry flavored gelatin, 3 1/2 c. boiling water and 2 tbsp. lemon juice, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Drain pineapple chunks and raspberries, reserving liquid; set liquid aside.
Press raspberries through a sieve or food mill. Set purée aside and discard seeds.
Dissolve gelatin in 3 1/2 cups boiling water.
Stir in pineapple juice, raspberry juice, lemon juice, hot sauce and salt; chill until the consistency of unbeaten egg white.
Fold in pineapple, raspberry purée, celery and 1 cup chopped walnuts.
Pour gelatin mixture into a lightly oiled 10-cup ring mold.
Chill until firm.
Combine cream cheese and mayonnaise; beat until smooth.
Spoon into center of raspberry mold; sprinkle with walnuts.
Yield
16 servings.
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