This mold is always on our holiday table. The raspberry layer makes an attractive base for the creamy cream cheese layer. —Lily Julow, Lawrenceville, Georgia
Snowy Raspberry Gelatin Mold
Snowy Raspberry Gelatin Mold
Prep Time
25 min
Cook Time
5 min
Yield
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 vanilla extract
- 1 package (3 ounces) raspberry gelatin
- 1 cup boiling water
- 1 package (10 ounces) frozen sweetened raspberries, thawed
- Fresh raspberries, optional
Directions
- 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 at least 4 hours.
- Unmold onto a serving plate; garnish with fresh berries if desired.
Nutrition Facts
3/4 cup: 267 calories, 13g fat (8g saturated fat), 46mg cholesterol, 125mg sodium, 33g carbohydrate (30g sugars, 2g fiber), 5g protein.
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