Quick Cran-Raspberry Gelatin |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This recipe is one of my favorites to make during the holiday season. Guests are delighted with the flavor.Colleen Sturma, Milwaukee, Wisconsin Ingredients:
3 packages (3 ounces each) raspberry gelatin |
2 cups boiling water |
1 can (14 ounces) jellied cranberry sauce |
1 can (21 ounces) raspberry pie filling |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. In a large bowl, dissolve gelatin in boiling water. In a small bowl, whisk cranberry sauce; stir into gelatin mixture until blended. Refrigerate until partially set, about 1-1/2 hours.
2. Fold in pie filling. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set.
3. Unmold onto a serving plate. Pipe whipped topping into center of ring. Yield: 12 servings.
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