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Snowy Raspberry Gelatin Mold

 Snowy Raspberry Gelatin Mold
This mold is always on our holiday table. The raspberry layer makes an eye-catching base for the creamy cream cheese layer.
8 ServingsPrep: 30 min. + chilling


  • 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


  • 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.
  • 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.
  • 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.
  • Unmold onto a serving plate; garnish with fresh berries if desired.
  • Yield: 8 servings.

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Snowy Raspberry Gelatin Mold (continued)

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.