TWO-LAYER CRANBERRY CREAM CHEESE MOLD|
1 (3 oz.) pkg. cream cheese,
1 c. heavy cream
2 c. miniature marshmallows
1 lb. fresh or frozen
1 medium apple, cored and
1 c. sugar
2 (3 oz.) pkg. cherry gelatin
2 c. boiling water
1/2 c. chopped walnuts
red and green candied or
Whip cream cheese in bowl until creamy with electric
mixer. At low speed, gradually add heavy cream, but do not
whip. Stir in marshmallows. Cover, chill over night to soften
marshmallows. Grind together cranberries and apple in food
grinder using coarse blade. Add sugar; set aside.
Dissolve gelatin in boiling water. Chill until thick
and syrupy. Fold in cranberry mixture and nuts. Pour in 12 x
8 x 2-inch glass dish. Cover; chill until set.
Whip chilled marshmallow mixture at high speed with
electric mixer until thick and creamy. Spread over gelatin.
Cut 9 red cherries in half. Place 18 cherry halves on top of
cream cheese layer evenly spaced. Cut green cherries into
small pieces, resembling stems and leaves. Arrange next to
cherry halves. Chill until serving time or overnight. Pretty
and delicious salad for the holiday season. Makes 18 servings.
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