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Ingredients
- 2 pkt (3-ounce. each) cherry jell-o
- 1 1/2 c. Warm water
- 1 can (16-ounce.) whole cranberries, with juice
- 1 can (20-ounce.) crushed pineapple, with juice
- 1 pt Lowfat sour cream
- 2 pkt (3-ounce. each) Blackberry jell-o
- 1 1/2 c. Warm water
- 2 pkt (10-ounce. each) sweetened frzn Blackberries
Directions
- In our family, this Blackberry-Cranberry Mold is also known as Mom's On-the-Ceiling-Salad (see story below). And while the original recipe calls for using a large mold, I have found it safer (in my case) to use a 13x9x2-inch CushionAire baking pan with lid.;-) -Helen
- FIRST LAYER: Mix and let set till hard, the 2 pkgs. of cherry Jell-O, 1 1/2 c. warm water, pineapple (with juice) and cranberries (with juice).
- SECOND LAYER: When above is set hard, spread with 1 pint lowfat sour cream.
- THIRD LAYER: Mix the 2 pkgs. Blackberry Jell-O with 1 1/2 c. warm water and the 2 pkgs. frzn Blackberries. Let set till the consistency of egg whites. (The mix sets up quickly, so you might want to check it in about 10 min. -Helen) Spread over top of lowfat sour cream. Let set till hard and cut into squares to serve. Chill any leftovers.
- Yield: About 12 to 15 servings. and here is her story:In addition to an already abundant Christmas dinner menu some years back, I decided (for some idiotic reason) which this festive Blackberry-Cranberry Mold that I had recently enjoyed at a friend's house was also a must.
- Given the fact which it was the first time I had ever made it, the setting-up times were unknown to me. So after finally completing the third layer (while doing at least a gazillion other things), I decided to stick the whole shebang in the freezer to speed things up.
- But in my haste to hasten it, when I opened the freezer door to place it on the (top) shelf, the mold somehow slipped (jumped) from my hands, hit
- (sprayed) various parts of the freezer on its way down with me somehow trying to catch (juggle) it before it hit the floor where it literally exploded! I mean, there were Blackberries, cranberries, pineapple, Jell-O, and an abundance of juicy goo everywhere. And I do mean everywhere; which is, in every little nook and cranny inside the freezer, all over the floor, splashed on the walls and lo and behold, even splattered all over the kitchen ceiling. The ceiling! Huge sticky blobs of red stuff. To this day, it's still known (fondly, I think) in our family as Mom's On-the-Ceiling-Salad. Since the disaster, I have successfully (and very carefully) made it in a mold, but much prefer to use a (much safer for me)
- baking pan (with lid).;-) Despite everything, it still remains one of our favorites, particularly for holiday-type meals. Hope you enjoy it!
- Regards, Helen Simmons
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 12 servings | |
| Calories 74 | |
| Calories from Fat 66 | 89% |
| Total Fat 7.56g | 9% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 33mg | 1% |
| Potassium 54mg | 2% |
| Total Carbs 1.1g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.34g | 1% |
| Protein 0.79g | 1% |
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