Polly’s Pink Stuff (Raspberry Jello Mold)

A retro recipe for a festive Raspberry Jello Mold. My grandmother's holiday specialty served for every Christmas and Easter dinner.

Prep Time 10

Cook Time 15

Chill time 4

Total Time 4 25

Servings servings

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.

Place the crushed pineapple with its juice in a medium saucepan.
16 ounces canned crushed pineapple
Add the jello and stir together.
6 ounces raspberry gelatin
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.
2 cups buttermilk
Fold in the Cool Whip.
8 ounces Cool Whip
Pour into prepared decorative mold or a 9x13 baking dish and refrigerate until set.

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.