Raspberry-cranberry mold

Yield: 12 Servings

Measure Ingredient
---first layer---
2 packs (3-oz. each) cherry jell-o
1½ cup Hot water
1 can (16-oz.) whole cranberries; with juice
1 can (20-oz.) crushed pineapple; with juice -second layer---
1 pint Sour cream -third layer---
2 packs (3-oz. each) raspberry jell-o
1½ cup Hot water
2 packs (10-oz. each) sweetened frozen raspberries

In our family, this Raspberry-Cranberry Mold is also known as Mom's On-the-Ceiling-Salad (see story below). And while the original recipe calls for using a large mold, I have found it safer (in my case) to use a 13x9x2-inch CushionAire baking pan with lid.;-) -Helen FIRST LAYER: Mix and let set until firm, the 2 packages of cherry Jell-O, 1½ cups hot water, pineapple (with juice) and cranberries (with juice).

SECOND LAYER: When above is set firm, spread with 1 pint sour cream.

THIRD LAYER: Mix the 2 packages raspberry Jell-O with 1 ½ cups hot water and the 2 packages frozen raspberries. Let set until the consistency of egg whites. (The mixture sets up quickly, so you might want to check it in about 10 minutes. -Helen) Spread over top of sour cream. Let set until firm and cut into squares to serve. Refrigerate any leftovers.

Yield: About 12 to 15 servings. Helen Simmons <simmons@...> Posted as a "What's Your Favorite "STORY" Food?" to TNT recipes 10/5/97 And here is her story:

In addition to an already abundant Christmas dinner menu some years back, I decided (for some idiotic reason) that this festive Raspberry-Cranberry Mold which I had recently enjoyed at a friend's house was also a must.

Given the fact that it was the first time I had ever made it, the setting-up times were unknown to me. So after finally completing the third layer (while doing at least a gazillion other things), I decided to stick the whole shebang in the freezer to speed things up.

But in my haste to hasten it, when I opened the freezer door to place it on the (top) shelf, the mold somehow slipped (jumped) from my hands, hit (sprayed) various parts of the freezer on its way down with me somehow trying to catch (juggle) it before it hit the floor where it literally exploded! I mean, there were raspberries, cranberries, pineapple, Jell-O, and an abundance of juicy goo everywhere. And I do mean everywhere; that is, in every little nook and cranny inside the freezer, all over the floor, splashed on the walls and lo and behold, even splattered all over the kitchen ceiling. The ceiling! Huge sticky blobs of red stuff. To this day, it's still known (fondly, I think) in our family as Mom's On-the-Ceiling-Salad. Since the disaster, I have successfully (and very carefully) made it in a mold, but much prefer to use a (much safer for me) baking pan (with lid).;-) Despite everything, it still remains one of our favorites, particularly for holiday-type meals. Hope you enjoy it! Regards, Helen Simmons

Recipe by: Very Finest Recipes, pg. 231 Posted to recipelu-digest Volume 01 Number 162 by Badams <adamsfmle@...> on Oct 25, 1997

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