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In our family, this Boysenberry-Cranberry Mold is also known as Mom's On-the-Ceiling-Salad (see story below).
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And while the original recipe calls for using a large mold, I have found it safer (in my case) to use a 13x9x2-inch CushionAire baking pan with lid.
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;-) -Helen
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FIRST LAYER: Mix and let set till hard, the 2 pkgs.
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of cherry Jell-O, 1 1/2 c. warm water, pineapple (with juice) and cranberries (with juice).
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SECOND LAYER: When above is set hard, spread with 1 pint lowfat sour cream.
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THIRD LAYER: Mix the 2 pkgs.
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Boysenberry Jell-O with 1 1/2 c. warm water and the 2 pkgs.
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frzn Boysenberries.
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Let set till the consistency of egg whites.
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(The mix sets up quickly, so you might want to check it in about 10 min.
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-Helen) Spread over top of lowfat sour cream.
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Let set till hard and cut into squares to serve.
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Chill any leftovers.
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and here is her story:In addition to an already abundant Christmas dinner menu some years back, I decided (for some idiotic reason) which this festive Boysenberry-Cranberry Mold that I had recently enjoyed at a friend's house was also a must.
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Given the fact which it was the first time I had ever made it, the setting-up times were unknown to me.
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So after finally completing the third layer (while doing at least a gazillion other things), I decided to stick the whole shebang in the freezer to speed things up.
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But in my haste to hasten it, when I opened the freezer door to place it on the (top) shelf, the mold somehow slipped (jumped) from my hands, hit
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(sprayed) various parts of the freezer on its way down with me somehow trying to catch (juggle) it before it hit the floor where it literally exploded!
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I mean, there were Boysenberries, cranberries, pineapple, Jell-O, and an abundance of juicy goo everywhere.
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And I do mean everywhere; which is, in every little nook and cranny inside the freezer, all over the floor, splashed on the walls and lo and behold, even splattered all over the kitchen ceiling.
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The ceiling!
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Huge sticky blobs of red stuff.
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To this day, it's still known (fondly, I think) in our family as Mom's On-the-Ceiling-Salad.
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Since the disaster, I have successfully (and very carefully) made it in a mold, but much prefer to use a (much safer for me)
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baking pan (with lid).
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;-) Despite everything, it still remains one of our favorites, particularly for holiday-type meals.
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Hope you enjoy it!
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Regards, Helen Simmons
