Snowy Raspberry Gelatin Mold |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This mold is always on our holiday table. The raspberry layer makes an eye-catching base for the creamy cream cheese layer. 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:
1. 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.
2. 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.
3. In a small bowl, dissolve raspberry gelatin in boiling water. Stir in raspberries until blended. Carefully spoon over cream cheese layer. Cover and refrigerate for at least 4 hours.
4. Unmold onto a serving plate; garnish with fresh berries if desired. Yield: 8 servings.
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