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Portofino Jello Recipe

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This recipe for Portofino Jello is from Team Moffitt Live United 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:  
One 6 oz. raspberry gelatin
3/4 cup of port wine
1 ¼ cup hot water
1 cup pecans, finely chopped
1 large can jellied cranberry sauce
1 large can crushed pineapple with juice
Topping:
One 8 oz cream cheese (at room temp.)
1 cup sour cream
¼ cup powdered sugar
Directions:
Directions:
Jello: Dissolve gelatin in hot water. Add cranberry sauce, pineapple and its juice, wine and pecans. Stir all together. Chill overnight in glass or crystal bowl.

Topping: Next day, beat the cream cheese. Fold in the sour cream and powdered sugar. Spread on top of gelatin mold.

Garnish with nuts or cherries, if desired.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
(I serve this instead of plain cranberry sauce on Thanksgiving)

 

 

 

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