Cran Raspberry Gelatin Dessert Food

CRANBERRY-RASPBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in 1 cup boiling cranberry juice. Stir in cranberry sauce, breaking up mixture. Stir in remaining cranberry juice until blended. Cover and refrigerate until partially set, about 1-1/4 hours., Fold in pineapple and raspberries. Transfer to an 11x7-in. dish coated with cooking spray. Refrigerate until firm. In a bowl, combine sour cream and brown sugar until blended. Fold in whipped topping. Spread over gelatin mixture. Serve immediately.

CRAN-RASPBERRY SHERBET SALAD MOLD

Steps:

• In a large bowl, pour in both boxes of Jello into boiling water, stir to dissolve.
• Stir in sherbet until sherbet dissolves.
• Stir in cranberry sauce and blend until mixture is smooth.
• Refrigerate for 30-45 minutes or until it starts to thicken.
• Stir in lemon juice and transfer entire mixture to a 6 cup ring mold lightly sprayed with cooking spray. If you don't have a ring mold, just pour it into a nice glass bowl.
• Refrigerate until firm.
• Transfer to serving plate of your choice and garnish with fresh raspberries and a mint sprig before serving.
• ***NOTE: To soften sherbet, I take it out of the freezer and put it into the refrigerator for 1-2 hours so it dissolves more easily.

CRAN/RASPBERRY JELLO SALAD

Steps:

• Be sure that raspberries and pineapple are well drained. If too much liquid is left in them, the jello will not set up.
• Mix the jello according to package directions, using the juices from the drained fruits as part of the cold liquid.
• Stir in the remaining ingredients, breaking up the cranberry sauce well.
• Put into a 9x13 pan and chill until set (Because of the amount of fruit, this takes awhile to set. Leaving it overnight is best).

CRAN-RASPBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the cranberry sauce, pineapple and orange juice. Pour into a 6-cup ring mold coated with cooking spray., Cover and refrigerate until set, about 4 hours. Unmold onto a serving platter. If desired, garnish with sugared cranberries.

CREAMY CRAN-RASPBERRY JELLO SALAD

Steps:

• In a large bowl, gently beat all ingredients with electric mixer, until smooth.
• Pour into serving bowl and refrigerate several hours, until firm.

CRAN-RASPBERRY MOUSSE

Steps:

• Heat juice to boiling in medium saucepan.
• Dissolve gelatin in boiling juice. Whip sauce in small bowl until smooth and add to juice mixture.
• Chill mixture until slightly thickened. Fold in Cool Whip. Chill until firm- Approx.2-3 Hrs.
• This recipe can be easily doubled for a larger group!

LAYERED CRANBERRY GELATIN SALAD

Steps:

• In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended. Transfer to an 8-in. square dish. Refrigerate until set., In another bowl, dissolve lemon gelatin in boiling water. Beat cream cheese and mayonnaise until smooth; stir into the lemon gelatin with the pineapple. Refrigerate until slightly thickened, about 2 hours., Fold the cream, marshmallows and pecans into cream cheese mixture. Spread over cranberry layer. Refrigerate for 4 hours or until set.

CRAN-RASPBERRY JELLIES

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.