Raspberry Cheese Ring
Pretty for Christmas
Ingredients
- 10 oz. pkg. frozen raspberries (save juice)
- 8 oz. can crushed pineapple (save juice)
- 3 oz. pkg. raspberry Jell-O
- 1/2 c. crushed pecans
- 1 env. Knox unflavored gelatin
- 1/4 c. cold water
- 2 (3 oz.) pkgs. low fat cream cheese
- 1/2 c. powdered sugar
- 1 carton whipping cream
Instructions
Oil the Jell-O mold slightly. It makes it easier to remove.
Thaw berries; keep juice. Drain pineapple; keep juice.
Combine juices and add water to make 1-1/2 cups. Heat to a boil. Then add raspberry Jell-O. Stir until dissolved. Add 5 or 6 ice cubes and let dissolve.
Add raspberries and pour into a 6-cup mold. Refrigerate until almost firm, so it's strong enough to hold a second layer.
With an electric mixer, blend cream cheese and powdered sugar in mixing bowl.
In another bowl, whip whipping cream on high until stiff peaks form.
With a spoon stir whipped cream into cream cheese mixture. It's important to combine the two mixtures with a spoon and not a mixer.
Soften unflavored gelatin in 1/4 cup cold water and put over double boiler until clear.
Then combine gelatin, drained pineapple and pecans. Stir into cream cheese mixture.
Pour into mold after 1st layer is almost jelled. Refrigerate overnight.