Raspberry Holiday Mold - cooking recipe

Ingredients

1 (20 oz.) can pineapple chunks (undrained)
2 (10 oz.) pkg. frozen raspberries, thawed
2 (6 oz.) pkg. raspberry flavored gelatin
3 1/2 c. boiling water
2 Tbsp. lemon juice
1 tsp. hot sauce
1/2 tsp. salt
1 c. chopped celery
1 c. chopped walnuts
1 (8 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise
finely chopped walnuts

Preparation

Drain pineapple chunks and raspberries, reserving liquid; set liquid aside.
Press raspberries through a sieve or food mill. Set puree aside and discard seeds.
Dissolve gelatin in 3 1/2 cups boiling water.
Stir in pineapple juice, raspberry juice, lemon juice, hot sauce and salt; chill until the consistency of unbeaten egg white.
Fold in pineapple, raspberry puree, celery and 1 cup chopped walnuts.
Pour gelatin mixture into a lightly oiled 10-cup ring mold.
Chill until firm.
Combine cream cheese and mayonnaise; beat until smooth.
Spoon into center of raspberry mold; sprinkle with walnuts.
Yield:
16 servings.