A retro recipe for a festive Raspberry Jello Mold. My grandmother's holiday specialty served for every Christmas and Easter dinner.
Cook Time 15 minutesminutes
Chill time 4 hourshours
Total Time 15 minutesminutes
Servings 12servings
Ingredients
16ouncescanned crushed pineapple
6ouncesraspberry gelatin
2cupsbuttermilk
8ouncesCool Whipthawed
Instructions
Prepare the Mold:
If you're planning to unmold the jello onto a serving plate, select a mold and thoroughly coat the inside with cooking spray. Wipe out any excess with a paper towel.
Prepare the Jello Mixture:
Place the crushed pineapple with its juice in a medium saucepan.
Add the jello and stir together.
Bring to a boil over medium-high heat.
Remove pan from the heat and set it aside to cool.
When the pineapple and jello mixture has cooled to room temperature, add the buttermilk and stir together until well combined.
Fold in the Cool Whip.
Pour into prepared decorative mold or a 9x13 baking dish and refrigerate until set.
Notes
Instead of using a mold, pour the mixture into a 9x13 pan so that you can cut it into little squares when you're ready to serve.
Keep any leftover jello mold in the refrigerator for 4 to 5 days. It needs to be covered closely with plastic wrap or in an airtight container.