LAYERED CRANBERRY MOLD 6 oz. pkg. raspberry jello 2 c. boiling water 1 1/4 c. cold water, divided 1 and 1/4 3/4 c. sugar, divided 1/2 and 1/4 8 oz. pkg. cream cheese 1 c. evaporated milk 1 tsp. vanilla 1 envelope unflavored gelatin 3/4 c. ground fresh cranberries Dissolve raspberry jello in hot water. Add 1 cup cold water. Pour 1 1/2 cups raspberry jello into a 6-cup mold. Chill until lightly firm. Reserve remaining jello. Do not chill. Beat 1/2 cup sugar and cream cheese until creamy. Gradually add milk and vanilla. Soften unflavored gelatin in remaining 1/4 cup cold water. Beat until gelatin is dissolved. Blend into cheese mixture. Carefully spoon mixture over raspberry gelatin. Chill until slightly firm. Add remaining 1/4 cup sugar and cranberries to reserved raspberry jello. Carefully pour mixture over cheese layer. Chill. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |