Italian Christmas Jello Mold Ring

Annamaria Settanni McDonald


This is a recipe that I had that either reminded me of the Italian Flag or Christmas. So whether you make it for a Italy's Birthday or Christmas, it's flavorful and impressive!

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1 Hr


1 pkg
3oz. raspberry jello
1 pkg
16oz. frozen raspberries
1 pkg
3oz. lemon jello
1 pkg
8oz. cream cheese, softened (about 20 seconds each side in microwave)
1 pkg
3oz. package lime jello
1 can(s)
20oz. crushed pineapple

Directions Step-By-Step

Dissolve raspberry jello in 1 cup boiling water. Add 1/2 bag frozen raspberries and stir until thawed. Add 1 cup cold water and stir. Pour into a 10 inch fluted tube pan or 3 quart ring mold coated with non-stick cooking spray. Chill until firm, about 1 1/2 hours.
Dissolve lemon jello in 1 cup boiling water. Beat in the cream cheese until smooth. Gently pour over firm raspberry jello. Chill until firm.
Dissolve lime jello in 1 cup boiling water. Drain pineapple well, reserving juice and add enough water, if needed to equal 3/4 cup. Stir crushed pineapple and reserved juice into lime jello. Gently pour over creamy layer. Refrigerate until very firm or overnight. Gently un-mold onto a serving plate.

About this Recipe

Course/Dish: Fruit Desserts
Hashtags: #Christmas, #jello, #italy