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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 12 |
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Besides being beautiful this salad is wonderfully tasty. A light layer of cream cheese and sour cream contrasts with the rich red fruity gelatin. It makes an awesome side dish for a turkey dinner. Ingredients:
1 (6 ounce) package raspberry gelatin powder |
1 1/2 cups boiling water |
2 (10 ounce) packages frozen sweetened raspberries, thawed and drained |
2 (8 ounce) cans pineapple, crushed undrained |
1/4 teaspoon salt |
1 (8 ounce) package cream cheese |
1/2 cup sour cream |
1/4 cup powdered sugar |
2 tablespoons whipped cream |
1/4 cup walnuts, finely chopped |
Directions:
1. In a bowl, dissolve gelatin in water. Stir in the raspberries, pineapple and salt.
2. Pour half into a 8 cup ring mold or bundt pan coated with nonstick cooking spray; refrigerate for 30 minutes or until firm. Let remaining gelatin mixture stand at room temperature.
3. In a mixing bowl, beat cream cheese, sour cream, powdered sugar until smooth, stir in whipped cream. Add finely chopped walnuts. Carefully spread over gelatin mold; top with remaining gelatin mixture.
4. Refrigerate for 6 hours or until firm.
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