From Paulette Vickery's Recipe Collection
JELLO: CRANBERRY CREAM CHEESE MOLD
desserts, fruits, salads
1 1/2 cup boiling water
1 pkg cranberry gelatin, 8oz
1 1/2 cup cold water
1/2 teaspoon cinnamon
1 each apple, chopped
1 cup whole, cranberry sauce
1 pkg cream cheese, softened, 8oz
Stir boiling water into gelatin in a large bowl, until completely dissolved. Stir in cold water and cinnamon. Reserve 1 cup of gelatin at room temperature, and set aside. Refrigerate remaining gelatin about 1 1/2 hours, or until thickened. Stir whole cranberry sauce, and peeled, diced apple into thickened gelatin. Spoon mixture into a 6 cup mold, which has been lightly sprayed with cooking spray for ease in unmolding. Refrigerate about 30 minutes, or until set, but not firm. Gradually stir 1 cup reserved gelatin into softened cream cheese, in a medium bowl until smooth. Pour over gelatin layer in mold. Refrigerate 4 hours, or until firm. Unmold, and garnish as desired.
Yield: 12 servings
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