Raspberry Port Jello Mold

By

View complete recipe

Ingredients

  • Topping:
  • 1 (6 ounce) box raspberry Jell-O gelatin
  • 1 1/4 cups boiling water
  • 1 (20 ounce) can crushed pineapple, drained
  • 15 ounces whole berry cranberry sauce
  • 1 cup walnuts or pecans, chopped
  • 3/4 cup port wine
  • 1 8 oz. pkg. Cream Cheese, Room Temperature
  • 1 cup Sour Cream
  • 1/4 cup Powdered Sugar
  • Chef's Note
  • “Very tasty. The Port Wine adds gives a little pizzazz.”
  • READY IN:
  • 12mins 12mins
  • 12 mins
  • SERVES:
  • 12 12
  • YIELD:
  • 1 serving bowl
  • UNITS:
  • US
  • whisk.queue.push(function () {
  • whisk.display("CCKU-VPLO-TYHX-LNGN");
  • });

Preparation

Step 1

Directions

Dissolve Jello in boiling water

Transfer Jello into serving bowl- add all other ingredients.

Refrigerate until mixture has set.
The next day, beat the cheese and fold in the sour cream. Add the powdered sugar. Spread on top of the jello mold. Can be garnished with nuts& grapes or cherries if desired

Make the jello the day before serving. Add cheedse mixture at least 6 hours before serving.

serves 12

View complete recipe