First there was Christmas Eve at the In-Laws, then there was a dinner on Christmas Day with my family- you guessed it: I made jello for both occasions. The following day was Sunday. Sunday dinner at the In-Laws and what was I requested to bring? Jello, of course! Is there such a thing as too much jello? Anyway, here is the yummy layered Jello I made on Christmas Eve. I have been borrowing my Dad’s camera, but didn’t have it with me so we took some quick snap shots with another borrowed camera. They aren’t the greatest pictures, but then any picture is an accomplishment for me since I am not technically inclined and do not even know how to turn on the television.
Christmas Jello Mold
1 (3 oz.) package raspberry jello
1 (16 oz.) bag frozen raspberries (This is my addition as I am not a fan of plain jello; however, the original recipe does not call for raspberries)
1 (3 oz.) package lemon jello
1 (8 oz.) package cream cheese, softened (about 20 seconds each side in microwave)
1 (3 oz.) package lime jello
1 (20 oz.) can crushed pineapple
Dissolve raspberry jello in 1 cup boiling water. Add 1/2 bag frozen raspberries and stir until thawed. Add 1 cup cold water and stir. Pour into a 10 inch fluted tube pan or 3 quart ring mold coated with non-stick cooking spray. Chill until firm, about 1 1/2 hours.
Dissolve lemon jello in 1 cup boiling water. Beat in the cream cheese until smooth. Gently pour over firm raspberry jello. Chill until firm.
Dissolve lime jello in 1 cup boiling water. Drain pineapple well, reserving juice and add enough water, if needed to equal 3/4 cup. Stir crushed pineapple and reserved juice into lime jello. Gently pour over creamy layer. Refrigerate until very firm or overnight. Gently un-mold onto a serving plate.
This recipe is from Dorothy Duzynski at http://allrecipes.com/Recipe/Christmas-Gelatin-Ring/Detail.aspx
Now Go Have Some Christmas Jello Joy!