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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cranberry-Raspberry Jello Mold aka "The Pink Stuff" Recipe

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This recipe for Cranberry-Raspberry Jello Mold aka "The Pink Stuff" is from The Grundhauser Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups boiling water
3 small packages (3 oz. each) raspberry jello
2 cups (16 oz. or 1 pint) regular or low-fat sour cream
1 can (16 oz.) whole berry or jellied cranberry sauce
Directions:
Directions:
Pour boiling water over gelatin in a large (2 quart) bowl, stirring until gelatin is dissolved. Chill until very thick, but not set. With a hand-held electric mixer, beat in the sour cream and cranberry sauce.

NOTE: If using whole berry cranberry sauce (which I always do), blend it on a high setting (liquefy) in a blender before adding it to the jello.

Also, if you forget about the jello and it sets up, it will mix smoothly with the other ingredients if you put it in a blender first.

Chill until firm. If desired, pour into a large jello mold before chilling.

Makes 6-7 cups (12-14 half-cup servings).
Number Of Servings:
Number Of Servings:
12-14 (half-cup each)
Personal Notes:
Personal Notes:
Wear short sleeves and a bib apron while mixing! Little flecks of "pink stuff" have a tendency to fly out of the bowl in unpredictable directions!

Also, although I've been making this for the family Thanksgiving dinner for many years now, credit must be given where it is due. It was Lisa who first made the "pink stuff" for that occasion, and a tradition was born!

 

 

 

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