Go Back
raspberry sour cream mold from The Jewish Kitchen
Print This Recipe

Raspberry Sour Cream Mold

This sweet refreshing mold combines raspberries, sour cream, and Jello for a delicious side dish or dessert that's perfect for your next holiday meal, party, or brunch.
Course Brunch, Desserts, Lunch, Sides
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 49 minutes
Servings 8 servings

Ingredients

  • 2 packages of raspberry JELLO, drained and thawed.
  • 3 cups boiling water
  • 2 packages frozen raspberries (about 10 oz. each)
  • 1 cup sour cream regular or lowfat
  • raspberries and grapes for garnish (optional)

Instructions

  1. Dissolve one package of JELLO in scant 1/2 cup boiling water. Allow to cool slightly. Add one package of thawed frozen raspberries. Pour mixture into metal mold ring pan. Place pan in freezer for 30 minutes.
  2. Remove from freezer and gently spread sour cream on top of the gelatin. Be careful no to touch the sides of the pan--you only want the sour cream in the middle section of the JELLO.
  3. Dissolve the remaining package of JELLO is scant 1/2 cup boiling water. Allow to cool slightly. Add last package of thawed frozen raspberries. Use a spoon to carefully place the mixture on top of the sour cream. Place in refrigerator for 24 hours.
  4. To unmold, place bottom of pan in warm water for a few seconds and invert mold onto platter and gently ease out. If desired, fill center hole of mold with grapes, raspberries and any other fruit you like.