 |
Raspberry Gelatin Ring
|
 |
1 package (6 ounces) raspberry gelatin
1-1/2 cups boiling water
2 packages (10 ounces each) frozen sweetened raspberries, thawed and drained
2 cans (8 ounces each) crushed pineapple, undrained
1/4 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
In a bowl, dissolve gelatin in water. Stir in the raspberries, pineapple and salt.
Pour half into an 8-cup ring mold coated with cooking spray; refrigerate for 30
minutes or until firm. Let remaining gelatin mixture stand at room temperature.
In a mixing bowl, beat cream cheese and sour cream until smooth. Carefully spread
over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours
or until firm.
Yield: 12 servings.
|
Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |