Portofino Mold

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



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


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


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