This double berry jello is perfect for ending your Thanksgiving meal. It's loaded with pineapple and marshmallows and frosted with cream cheese. It's so simple and can be made a day or two ahead of time.
Ingredients
* 1 1/4 cups boiling water
* 6 ounces package raspberry jello
* 1 can cranberry or cran-raspberry sauce
* 3/4 cup cold water
* 4 ounces can crushed pineapple, undrained
* 1 cup pecans, chopped
* 3 1/2 cups miniature marshmallows
* 1 cup sour cream
* 8 ounces package cream cheese
Instructions
1. In a medium saucepan, bring water to a boil. Then add raspberry jello, and cranberry sauce. Reduce heat and stir until jello and cranberry sauce are dissolved. Remove from heat and add: cold water, crushed pineapple, and chopped pecans. Stir well.
2. Pour mixture into a 9X13 cake pan and pour marshmallows on top. Dunk marshmallows into jello mixture to coat. Place mixture into refrigerator until the jello sets.
3. While waiting for jello mixture to set, prepare topping. Whip together, or use mixer to combine sour cream and cream cheese. Refrigerate.
4. After jello has set, frost the top with cream cheese mixture. Decorate the top of cream cheese mixture with chopped pecans, colored sugar, or both.
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