Raspberry Holiday Mold
A vibrant gelatin mold combining raspberries, pineapple, celery, and walnuts, topped with a creamy cheese mixture—perfect for festive occasions and fruit lovers alike.
Ingredients
- 1 (20 oz.) can pineapple chunks (undrained) ⓘ
- 2 (10 oz.) packages frozen raspberries, thawed ⓘ
- 2 (6 oz.) packages raspberry flavored gelatin ⓘ
- 3 1/2 cups boiling water ⓘ
- 2 Tbsp. lemon juice
- 1 tsp. hot sauce ⓘ
- 1/2 tsp. salt ⓘ
- 1 cup chopped celery ⓘ
- 1 cup chopped walnuts ⓘ
- 1 (8 oz.) package cream cheese, softened ⓘ
- 1/2 cup mayonnaise ⓘ
Instructions
- Drain pineapple chunks and raspberries, reserving liquid; set liquid aside.
- Press raspberries through a sieve or food mill to make a puree; discard seeds.
- Dissolve gelatin in 3 1/2 cups boiling water.
- Stir in pineapple juice, raspberry juice, lemon juice, hot sauce, and salt; chill until the mixture reaches the consistency of unbeaten egg white.
- Fold in pineapple, raspberry puree, chopped celery, and 1 cup chopped walnuts.
- Pour gelatin mixture into a lightly oiled 10-cup ring mold.
- Chill until the gelatin is firm.
- Combine softened cream cheese and mayonnaise; beat until smooth.
- Spoon the cream cheese mixture into the center of the raspberry mold.
- Sprinkle with remaining chopped walnuts and serve.
Tips & Substitutions
For a smoother texture, ensure the raspberries are well-pureed and consider straining the mixture again to remove any remaining seeds. You can substitute walnuts with pecans or omit them for a nut-free version. If you prefer a sweeter taste, add a bit of sugar to the gelatin mixture. This recipe pairs beautifully with Cream Cheese Fruit Salad as a side dish.
Serving Suggestions
This Raspberry Holiday Mold makes a stunning centerpiece for any holiday table. Serve it alongside a fresh green salad for a light contrast or pair it with a savory dish like South Of The Border Chicken. For added flair, garnish with additional fresh raspberries or mint leaves before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the gelatin becomes too soft, you can briefly chill it again before serving. Avoid freezing, as this can affect the texture of the gelatin and cream cheese filling.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Holiday Mold contains roughly 306 calories, with 5g protein, 12g carbohydrates, and 27g fat. It is a good source of vitamin A (18% of the Daily Value), vitamin C (15% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 855mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used instead of frozen. Just ensure they are ripe and wash them thoroughly before pureeing. However, keep in mind that fresh raspberries may yield less juice than frozen ones, so adjust the recipe accordingly for the desired consistency.
What can I replace the mayonnaise with?
If you're looking for a healthier option, Greek yogurt can be an excellent substitute for mayonnaise in this recipe. It will provide a similar creaminess while adding a bit of tang. Alternatively, you can use a vegan mayonnaise if you prefer a plant-based option.
How do I prevent the gelatin from separating?
To prevent separation, make sure to thoroughly mix the gelatin with the boiling water and ensure all ingredients are well-combined before chilling. Allowing the mixture to cool slightly before adding the fruit and other ingredients can also help maintain a uniform texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).