Jello Ring

Does anyone remember Jello molds?  Now-a-days I don't ever see them in modern cookbooks or at potlucks.  The word, mold, probably doesn't help the matter much either.  Well, I for one, miss them. 

So, last night I made this beauty for our church Christmas celebration:

  

It's made from Strawberry Jello, crushed pineapple, cranberries, sour cream and whipped cream.  The kids thought this was the coolest thing I've made in ages.  The trickiest part is turning it out onto the platter.  Sometimes that works out well and other times it doesn't.  This time, fortunately, it did. It helps to scoop the almost set jello into a greased pan and then after completely set, loosen the edges with a rubber spatula.  Sometimes a dip into warm water may be necessary as well.  Caution: if you use the hot water dip, make it brief, otherwise it could melt more than desired.  A neat thing about this particular recipe, (which is at the end of this post), is it has a ribbon of cream inside as well. 

As we were walking out the door for church, snow was flying everywhere and someone thought it would be an ideal time for a group pic. 

Here's the sanctuary (when everyone was getting ready for supper): 

After church, was a potluck supper.
  

The church is on it's way to experiencing some major growth.

 It's like one big family.

 Pastor Ron and his wife Joy:

Trina and me:

 

Drew and Jean:

 

Afterwards at home, Jean and I decorated Sophie:

 

 Troy ate spaghetti and lost his tooth.  Let me tell ya, teeth are falling out left and right around here.

 The little guy and I went sledding in the dark.  We can't seem to get enough of that.

 

Jello Ring

 
Ingredients:
1 6oz. pkg. of Strawberry Jello
1.75 cups of boiling water
1 20oz. can of Crushed Pineapple
1 15oz. can of Whole Berry Cranberry Sauce
1 cup Sour Cream (I use light)
1 tub of Cool Whip (I use light for this too)

Dissolve Jello in boiling water, add Pineapple and Cranberry sauce until well mixed.  Set in fridge to chill until almost set.  In the meantime, prepare a Jello mold or pan by greasing it.  In separate bowl, mix together sour cream and Cool Whip.  Scoop half the Jello mixture into the prepared pan, (should be the consistency of egg whites).  Spread half the cream mixture over the Jello to create a ribbon of filling.  Top with remaining Jello and allow to chill overnight.  After carefully turning it out on to serving platter, garnish with remaining cream and decorate.  (Gladys used a couple of basil leaves and green sugar.)