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Title: Raspberry-Cranberry Mold
Categories: Salad
Yield: 12 Servings
| 2 | pk | (3-oz. each) cherry jell-o |
| 1 1/2 | c | Hot water |
| 1 | cn | (16-oz.) whole cranberries; with juice |
| 1 | cn | (20-oz.) crushed pineapple; with juice -second layer-- |
| 1 | pt | Sour cream -third layer-- |
| 2 | pk | (3-oz. each) raspberry jell-o |
| 1 1/2 | c | Hot water |
| 2 | pk | (10-oz. each) sweetened frozen |
| ; raspberries |
In our family, this Raspberry-Cranberry Mold is also known as Mom's On-the-Ceiling-Salad (see note above). And while the original recipe calls for using a large mold, I have found it safer (in my case) to use a 13x9x2-inch CushionAire baking pan with lid. ;-) -Helen
FIRST LAYER: Mix and let set until firm, the 2 packages of cherry Jell-O, 1 1/2 cups hot water, pineapple (with juice) and cranberries (with juice).
SECOND LAYER: When above is set firm, spread with 1 pint sour cream.
THIRD LAYER: Mix the 2 packages raspberry Jell-O with 1 1/2 cups hot water and the 2 packages frozen raspberries. Let set until the consistency of egg whites. (The mixture sets up quickly, so you might want to check it in about 10 minutes. -Helen) Spread over top of sour cream. Let set until firm and cut into squares to serve. Refrigerate any leftovers.
Yield: About 12 to 15 servings.
Helen Simmons Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft Recipe by: Very Finest Recipes, pg. 231
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