Quick Cran-Raspberry Gelatin Recipe

Be the first to write a review

Rate recipe

This recipe is one of my favorites to make during the holiday season. Guests are delighted with the flavor.—Colleen Sturma, Milwaukee, Wisconsin

This recipe is:

Quick

[X]

Rate Quick Cran-Raspberry Gelatin Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Quick Cran-Raspberry Gelatin Recipe

Prep: 20 min. + chilling

Yield: 12 Servings

20 20

Ingredients

3 packages (3 ounces each) raspberry gelatin
2 cups boiling water
1 can (14 ounces) jellied cranberry sauce
1 can (21 ounces) raspberry pie filling
1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a large bowl, dissolve gelatin in boiling water. In a small bowl, whisk cranberry sauce; stir into gelatin mixture until blended. Refrigerate until partially set, about 1-1/2 hours.
Fold in pie filling. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set.
Unmold onto a serving plate. Pipe whipped topping into center of ring. Yield: 12 servings.

Nutritional Facts 1/2 cup gelatin with 1/4 cup whipped topping equals 228 calories, 3 g fat (3 g saturated fat), 0 cholesterol, 77 mg sodium, 48 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Cran-Raspberry Gelatin in Country Woman Christmas Annual 2008, p49