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Portofino Mold

Demonstrated by: Ruth Yamamura of Maui Electric Company.
Thanksgiving Recipes on October 1, 1995.

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Ingredients:

Portofino Mold

  • 1 pkg (6 oz) raspberry gelatin
  • 1 1/4 cups boiling water
  • 1 can (1 lb, 4 oz) crushed pineapple, including liquid
  • 1 can (1 lb) whole cranberry sauce
  • 3/4 cup port wine
  • 1 cup chopped pecans
  • 1 cup sour cream
  • 1 pkg (8 oz) cream cheese, softened

Directions:

  1. In a bowl, dissolve gelatin in boiling water.
  2. Stir in pineapple, including liquid, cranberry sauce, and wine.
  3. Chill until mixture begins to thicken.
  4. Fold in pecans; pour into a 9-inch square pan.
  5. Chill until firm.
  6. In small bowl of electric mixer, beat sour cream with cream cheese.
  7. Spread over gelatin and chill.

Makes 9 servings.

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