Cranberry Jello Mold

Cranberry Jello Mold with cream cheese pecan topping

Jello molds are sooooooooo easy to make and everyone loves them. They are cool and refreshing and much tastier than plan old jello, jiggling in a dish (even with whipping cream…!). They can be fancy or plain – I have one that takes almost 24 hours to make – but it is GORGEOUS! No, not today….maybe someday when I’m bored and find my tower mold!

Anyway, the tartness of the cranberry sauce is nicely offset by the sweetness of the pineapple – and if your gang is the “solid cranberry sauce not the whole berry type”, tell them it’s cherries! Or whatever! This mold goes well with just about anything….chicken, pork, steak, burgers; anything grilled but not really with BBQ sauces. Try adding other nuts – or maybe some finely chopped celery for a bit of added crunch! And the cook gets to have a sip of the Port to be sure it’s good enough for the recipe!

Cranberry Jello Mold

  • 2  3 oz pkgs. raspberry gelatin
  • Hot water
  • 1  1 lb 3 oz can crushed pineapple (in its own juice) **
  • 1  can whole cranberry sauce
  • 3/4 c port wine
  • 1  c chopped pecans
  • 12 oz cream cheese, softened to room temperature
  • 1 c sour cream
  • 1/2 tsp. vanilla
  • Additional pecans for garnish, optional

Dissolve gelatin in hot water (don’t add the cold water because you’ll be adding liquid later) per package instructions in a large mixing bowl. Add pineapple with its juice, cranberry sauce, and port wine. Chill until partially set but not completely. Fold in pecans. Pour into a 13″ x 9″ pan and chill until completely set.

Whip cream cheese and sour cream together  until they start to blend. Add vanilla and continue whipping until smooth and of spreading consistency.

Spread over entire top of gelatin. Garnish with whole or chopped pecans.

Serves 8 – 10

** Don’t try to use fresh pineapple. It has an enzyme that will keep gelatin from setting up. Pineapple must be cooked to be used successfully with gelatin.

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