Raspberry Holiday Mold
|Canned pineapple chunks||20 Ounce|
|Frozen raspberries||20 Ounce|
|Raspberry flavored gelatin||12 Ounce|
|Boiling water||3 1⁄2 Cup (56 tbs)|
|Lemon juice||2 Tablespoon|
|Hot sauce||1 Teaspoon|
|Chopped celery||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Cream cheese||8 Ounce|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Drain pineapple chunks and raspberries, reserving liquid; set liquid aside.
Press raspberries through a sieve or food mill.
Set the puree aside, and discard seeds.
Dissolve gelatin in 3 1/2 cups boiling water.
Stir in pineapple juice, raspberry juice, lemon juice, hot sauce and salt; chill until the consistency of unbeaten egg white.
Fold in pineapple, raspberry puree, celery, and 1 cup chopped walnuts.
Pour gelatin mixture into a lightly oiled 10-cup ring mold.
Chill until firm.
Combine cream cheese and mayonnaise; beat until smooth.
Spoon into center of raspberry mold; sprinkle with walnuts