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Raspberry Holiday Mold

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Anonymous (not verified)
  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
  Salt 1⁄2 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

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Nutrition Rank

Nutrition Facts

Serving size

Calories 218 Calories from Fat 156

% Daily Value*

Total Fat 17 g26.8%

Saturated Fat 3.8 g18.9%

Trans Fat 0 g

Cholesterol 20.5 mg6.8%

Sodium 163.3 mg6.8%

Total Carbohydrates 14 g4.8%

Dietary Fiber 3.8 g15.2%

Sugars 9.2 g

Protein 4 g7.1%

Vitamin A 4.4% Vitamin C 1.9%

Calcium 2.6% Iron 2.4%

*Based on a 2000 Calorie diet

Raspberry Holiday Mold Recipe