Chef notes
I decided to devise an updated but still very gelatin recipe to honor my grandmother's role in my family's holiday traditions. It is cranberry layered over cream cheese and almond on a bed of gingersnaps. I hope it blesses some of you with treasured memories — hold the mayo.
Technique tip: This works best if the molds hold about 3 ounces. You can also make this in 4-ounce ramekins or an 8- by 8-inch pan for easier serving, but layer it in reverse: Spread the nuts over the bottom of the ramekins or pan, pour over the raspberry cream cheese layer and chill for 30 minutes. Top with cranberry layer and chill 4 hours or overnight. Cut into squares if using the square pan.
Ingredients
- 1 (3-ounce) package cranberry gelatin
- nonstick cooking spray
- 1 (3-ounce) package raspberry gelatin (or your choice of flavor)
- 1 (8-ounce) package cream cheese, softened
- 3/4 cup chopped toasted almonds
- 24 ginger snaps, crushed
- whipped cream (optional)
Preparation
1.Dissolve cranberry gelatin in 1 cup boiling water. Let cool slightly.
2.Spray mold with cooking spray and divide gelatin among sections evenly. Place in refrigerator to chill/firm for about 30 minutes.
3.Dissolve raspberry gelatin in 1 cup boiling water; cool slightly.
4.Whip cream cheese for a few seconds to loosen and gradually add raspberry gelatin to form a smooth mixture. Pour over cranberry layer.
5.Top each with about a tablespoon of nuts. Return to refrigerator for at least 4 hours or overnight.
6.Dip mold into very warm water for about 15 seconds, unmold and place on a bed of crushed cookies to serve. Spread a thin layer of whipped cream over gelatin and gently scrape off excess with dull edge of a butter knife to highlight design. Garnish with more whipped cream, if desired.
