Cran-Raspberry-Pineapple-Walnut Mold Recipe
2 (3-ounce) packages raspberry flavored gelatin
1 3/4 cups boiling water
1 (20-ounce) can crushed pineapple in its own juice
1 (16-ounce) can whole cranberry sauce
1/4 cup finely chopped walnuts
In large bowl dissolve raspberry-flavored gelatin in boiling water, stirring constantly.
Add the undrained crushed pineapple and whole cranberry sauce to gelatin. Stir mixture till
cranberry sauce melts then add* walnuts.
Chill gelatin till partially set. Place several ice cubes in a large bowl; add some water. Set the bowl of gelatin into the ice water, pressing down to frce the ice cube around the bowl to quick-chill the gelatin.
Pour half of the gelatin mixture into a 6 1/2-cup ring mold. Spread mixture around the mold to distribute the gelatin evenly.
Place the ring mold in the refrigerator. Chill till almost firm. (The gelatin mixture will appear to be set, but should feel sticky to the touch. The mixture also should flow slightly when mold is tipped to one side.)
In a small bowl stir the sour cream for easier spreading.
Spread the sour cream over the almost firm gelatin, sealing all the edges. Be careful not to tear the gelatin while spreading the sour cream.
Gently spoon the remaining gelatin mixture on top of the sour cream.
Place the ring mold in the refrigerator. Chill till firm at least several hours or overnight.
To Unmold dip the mold in warm water just to the rim. Center an upside-down plate over the mold. Holding tightly, invert plate and the mold together. Shake mold gently to let in air. Lift off the mold.