Raspberry Gelatin Ring
Elevate your dessert table with this stunning Raspberry Gelatin Ring, a nostalgic and refreshing treat that's as beautiful as it is delicious. This layered masterpiece combines the tart sweetness of raspberry-flavored gelatin and frozen raspberries with a luxuriously creamy center made from whipped cream, cream cheese, and a hint of vanilla. The gelatin sets beautifully in a ring mold, creating a vibrant centerpiece perfect for holidays, potlucks, or special occasions. With just 20 minutes of prep time and straightforward steps, this no-bake dessert is both easy to make and utterly crowd-pleasing. Garnish with fresh mint leaves for an elegant finishing touch, and serve chilled to enjoy its delightful combination of flavors and textures. Perfect for anyone looking for a make-ahead dessert, this Raspberry Gelatin Ring is sure to impress your guests!
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Recipe Information
Ingredients
- 2 packages Raspberry-flavored gelatin mix (3 oz package)
- 4 cups Boiling water
- 2 cups Cold water
- 2 cups Frozen raspberries
- 8 oz Cream cheese
- 0.5 cups Granulated sugar
- 0.5 cups Heavy cream
- 1 tsp Vanilla extract
- Fresh mint leaves (optional for garnish)
Instructions
In a large mixing bowl, dissolve both packages of raspberry-flavored gelatin in 4 cups of boiling water. Stir until completely dissolved.
Add 2 cups of cold water to the gelatin mixture and stir well. Let it cool slightly for about 5 minutes.
Stir in the frozen raspberries. The raspberries will help begin to thicken the gelatin mixture.
Pour half of the gelatin mixture into a gelatin ring mold or bundt pan. Refrigerate for about 1-2 hours, or until the layer is partially set but still sticky.
Meanwhile, in a small bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream and vanilla extract into the cream cheese mixture until fully incorporated.
Once the first layer of gelatin is partially set, carefully spread the cream cheese mixture evenly over the top, ensuring you don’t disturb the gelatin layer.
Pour the remaining raspberry gelatin mixture over the cream cheese layer. Make sure the top layer is even.
Refrigerate the mold for 4 hours or until completely set.
To unmold, dip the bottom of the mold briefly into warm water for 10-15 seconds. Invert onto a serving plate and gently lift the mold.
Garnish with fresh mint leaves if desired, and serve chilled.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 19.4 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
