Portofino Mold Recipes

PORTOFINO CRANBERRIES

Portofino Cranberries image

I got this recipe 25 years ago when I attended a Thanksgiving Dinner Party. It is a great way to serve Cranberries. It looks very pretty served in a clear glass bowl.

Provided by Shari Jones

Categories Easy

Time 4h10m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 (3 ounce) packages raspberry Jell-O gelatin
1 1/4 cups boiling water
3/4 cup port wine
1 (20 ounce) can crushed pineapple
1 (20 ounce) can whole berry cranberry sauce
1/2 cup chopped pecans
1 (8 ounce) package cream cheese
1 (8 ounce) package sour cream

Steps:

Put the jello in the boiling water until dissolved, then add the port wine and stir. Add pineapple, cranberry sauce, and chopped pecans. Put in a serving bowl.
Put in the refrigerator until set (3-4 hours). Mix the cream cheese and sour cream together, spread over the jello. Garnish with more pecans if desired.

Nutrition Facts : Calories 312.4, Fat 13.8, SaturatedFat 6.2, Cholesterol 31.2, Sodium 159.1, Carbohydrate 42.8, Fiber 1.3, Sugar 39.7, Protein 3.4

STRAWBERRY MOLD

Strawberry Mold image

Very easy & very good. A nice cool fruit salad that is very satisfying, especially during those hot summer days.

Provided by Tearanii

Categories Low Protein

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 (3 ounce) packages strawberry gelatin
1 cup boiling water
2 (10 ounce) cartons frozen strawberries
1 cup chopped pecans
3 medium bananas, sliced
1 cup crushed pineapple, drained
1 cup sour cream
1 strawberry, sliced, for garnish
4 slices fresh pineapple, for garnish

Steps:

Dissolve the gelatin the boiling water.
Add the remaining ingredients except the sour cream.
Pour half of the mixture in a salad mold; let chill until firm.
Cover with a layer of sour cream, then top with the remaining half of the mixture. Refrigerate until firm.
Garnish with fresh strawberry and pineapple.

PORTOFINO MOLD

PORTOFINO MOLD image

Categories Fruit Side Freeze/Chill Christmas Thanksgiving Cranberry Sauce

Number Of Ingredients 8

Ingredients

6 oz pkg raspberry jello
1 ¼ c. boiling water
1 lb 4 oz undrained, crushed pineapple
1 lb cranberry sauce
¾ c. port wine
1 c. chopped pecans
8 oz cream cheese
1 c. sour cream

Steps:

Dissolve jello in boiling water. Stir in pineapple, cranberry sauce and wine. Chill until slightly thickened. Fold in pecans and pour into 2 quart dish. Chill until firm. Soften cream cheese. Gradually beat in sour cream. Spread over top and serve.

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