Christmas Jello Mold

Christmas Jello Mold

1 (3 oz.) package raspberry jello

1 (16 oz.) bag frozen raspberries  (This is my addition as I am not a fan of plain jello; however, the original recipe does not call for raspberries)

1 (3 oz.) package lemon jello

1 (8 oz.) package cream cheese, softened (about 20 seconds each side in microwave)

1 (3 oz.) package lime jello

1 (20 oz.) can crushed pineapple

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.

This recipe is from Dorothy Duzynski at http://allrecipes.com/Recipe/Christmas-Gelatin-Ring/Detail.aspx