1/3 cup finely chopped pecans
Roll the cream cheese into enough 1 ¼ inch balls to fill the indentations in bottom of Jello mold (leftover cream cheese will be used later in the recipe if you have any) and roll the balls in the walnuts (optional) making sure they are firmly set in the cheese but still exposed. Set in refrigerator.
Mix together until very well blended and gelatin is completely dissolved.
6 oz. package of raspberry Jello
1 ¼ cup boiling water.
Add.
½ cup Burgundy wine chilled
1 cup cranberry juice chilled
Place the cheese balls in the Jello mold and pour enough Jello to cover the balls 2/3 of the way.
Place:
Frozen whole blackberries, raspberries or similar type berry between each snowball. Using one berry per space or a few more if they are tiny. Place in the freezer or if it is winter I usually set outside just until Jello is set but do not freeze. It does not take very long and if you do not do this the balls will float.
Layer 2:
Mix in blender until creamy and well blended:
3 oz. softened at room temperature cream cheese and any remaining cream cheese from balls.
½ of the remaining Jello
Pour on top of set snowballs and chill until fairly well set. Pour remaining clear Jello on top and allow to set four hours or overnight. This recipe has a family story behind it and has been altered many times from the original version but no matter what rendition is served on the holidays the snowballs are always there until last year when my grandchild Alexis aged 10 goofed and made this: Alexis’s version: Omit nuts and 3 oz. cream cheese. Follow the directions for mixing Jello. Place 8 oz. cream cheese and some of the Jello in the blender and blend well gradually add the rest of the ingredients and blend. Pour in the mold and chill. Unmold and serve. Original Version 3. Omit the cream cheese layer and pour all Jello directly over the snowball layer.
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