Raspberry And Cream Cheese Mold

Serves: 8
Total Calories: 220


1 (3-ounce) package cream cheese
1/3 cup walnuts finely chopped
1 1/2 cups water boiling
1 (6-ounce) package raspberry jello
2 (10-ounce) packages raspberries partially thawed
lettuce leaves


Divide cream cheese into 18 equal portions shape into small balls. Roll in nuts, pressing hard enough to make nuts cling to cheese set aside.

In a medium bowl pour boiling water over gelatin. Stir until gelatin is dissolved. Add raspberries and stir until thawed. Pour 1/2 cup mixture into a 4-cup mold. Arrange cheese balls in mold cover and chill just until set, about 30 minutes. Gently pour remaining gelatin over balls. Cover and chill until firm.

Unmold onto a chilled plate. Garnish with lettuce leaves.

Nutritional Facts:

Serves: 8
Total Calories: 220
Calories from Fat: 64

This Raspberry And Cream Cheese Mold recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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