Italian Christmas Jello Mold Ring
Annamaria Settanni McDonald
1 pkg3oz. raspberry jello
1 pkg16oz. frozen raspberries
1 pkg3oz. lemon jello
1 pkg8oz. cream cheese, softened (about 20 seconds each side in microwave)
1 pkg3oz. package lime jello
1 can(s)20oz. crushed pineapple
How to Make Italian Christmas Jello Mold Ring
- 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.