Raspberry Walnut Thanksgiving Jello Mold (Dairy) |
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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 10 |
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No cranberries in it. This is Barbara Yost's recipe and she is/was a feature writer for the Phoenix Gazette. This was printed in a MADD fund raiser cookbook. Sounds interesting. Ingredients:
1 (3 ounce) package raspberry jell-o gelatin |
1 cup boiling water |
1 cup cold water |
1 (8 ounce) container cream cheese, softened |
1 (10 ounce) package frozen raspberries, thawed, well drained |
1/2 cup walnuts, chopped |
lettuce leaf, for garnish |
Directions:
1. In a medium mixing bowl, combine jello mix and boiling water; stir until jello is dissolved. Add cold water and mix well.
2. In another bowl, combine half of the jello mixture with the cream cheese; blend well. Pour mixture into the bottom on a lightly oiled 3 cup mold.
3. Refrigerate until almost set.
4. Add raspberries and walnuts to remaining half of the jello mixture.
5. Leave at room temperature until cream cheese mixture in the refrigerator is almost set. Pour the raspberry mixture over the cream cheese mixture and refrigerate until firm.
6. To serve, turn onto plate covered with lettuce leaves.
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