Cranbury Cream Cheese Mold
Source of Recipe
1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Cranberry Flavor Gelatin or JELL-O Brand Cranberry Flavor Sugar Free Low Calorie Gelatin or any red flavor*
1-1/2 cups cold water
1/2 tsp. ground cinnamon
1 medium apple, chopped
1 cup whole berry cranberry sauce
1 pkg. (8 oz.) Cream Cheese or Neufchatel Cheese, softened
*Or substitute 2 pkg. (4-serving size) for 1 pkg. (8-serving size).
STIR boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Stir in cold water and cinnamon. Reserve 1 cup
gelatin at room temperature. Pour remaining gelatin into medium bowl.
Refrigerate about 1-1/2 hours or until thickened (spoon drawn through
leaves a definite impression).
STIR apple and cranberry sauce into thickened gelatin. Spoon into
6-cup mold. Refrigerate about 30 minutes or until set but not firm
(should stick to finger when touched and should mound).
STIR reserved 1 cup gelatin gradually into cream cheese in medium
bowl with wire whisk until smooth. Pour over gelatin layer in mold.
REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired. Store
leftover gelatin mold in refrigerator.
Makes 12 servings