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Add a photoServings: 12
Ingredients
- 1 (3 ounce.) pkg. raspberry jello
- 1 env. Knox unflavored gelatin
- 1 c. sweetened condensed evaporated lowfat milk
- 1 c. sugar
- 1 teaspoon vanilla
- 8 ounce. cream cheese, softened
- 1/2 c. minced nuts
- 1 can cherry pie mix
- 1 (6 ox.) pkg. cherry jello
Directions
- BOTTOM LAYER: Dissolve 1 package jello in 1 c. boiling water and add in 1 c. cool water. Pour into a 9x13 glass or possibly plastic container. Refrigeratetill set.
- MIDDLE LAYER: Soften unflavored gelatin in 1/3 c. cool water. Heat condensed lowfat milk just to a boil and add in it to the Knox gelatin.
- In a separate bowl, mix the sugar with the cream cheese. Gradually add in the warm lowfat milk/gelatin mix and blend well. Add in vanilla and nuts. Allow to cold and thicken a bit. Spoon over the first layer.
- TOP LAYER: Dissolve cherry jello in 2 c. boiling water. Stir in the cherry pie mix. Cold and thicken. Spoon over cheese layer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 12 servings | |
| Calories 327 | |
| Calories from Fat 101 | 31% |
| Total Fat 11.66g | 15% |
| Saturated Fat 5.45g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 173mg | 7% |
| Potassium 206mg | 6% |
| Total Carbs 52.49g | 14% |
| Dietary Fiber 0.8g | 3% |
| Sugars 37.54g | 25% |
| Protein 4.85g | 8% |
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