Snowy Raspberry Gelatin Mold Recipe
Snowy Raspberry Gelatin Mold Recipe photo by Taste of Home

Snowy Raspberry Gelatin Mold Recipe

Publisher Photo
This mold is always on our holiday table. The raspberry layer makes an eye-catching base for the creamy cream cheese layer.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1 cup half-and-half cream
  • 1/2 cup sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup boiling water
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • Fresh raspberries, optional

Nutritional Facts

3/4 cup (calculated without fresh raspberries) equals 267 calories, 13 g fat (8 g saturated fat), 46 mg cholesterol, 125 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 1 minute. In a small saucepan, combine half-and-half and sugar. Cook and stir just until mixture comes to a simmer. Remove from the heat; stir into gelatin until dissolved.
  2. In a large bowl, beat cream cheese until smooth. Fold in gelatin mixture. Stir in vanilla. Pour into a 6-cup mold coated with cooking spray. Refrigerate until set but not firm, about 45 minutes.
  3. In a small bowl, dissolve raspberry gelatin in boiling water. Stir in raspberries until blended. Carefully spoon over cream cheese layer. Cover and refrigerate for at least 4 hours.
  4. Unmold onto a serving plate; garnish with fresh berries if desired. Yield: 8 servings.
Originally published as Snowy Raspberry Gelatin Mold in Country Extra January 2009, p51

Nutritional Facts

3/4 cup (calculated without fresh raspberries) equals 267 calories, 13 g fat (8 g saturated fat), 46 mg cholesterol, 125 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Snowy Raspberry Gelatin Mold

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   (2)
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MY REVIEW
Reviewed Jan. 2, 2013

"Ive made this twice and both times people were fighting over the last serving! I made it with blueberries, raspberries, frozen and fresh."

MY REVIEW
Reviewed Dec. 30, 2012

"Excellent dish for Christmas or Thanksgiving dinner! Not too heavy - complements turkey quite nicely!! 45 minutes was too long to wait to put the white layer on...they didn't adhere to each other..."

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