LAYERED CRANBERRY MOLD|
6 oz. pkg. raspberry jello
2 c. boiling water
1 1/4 c. cold water, divided 1
3/4 c. sugar, divided 1/2 and
8 oz. pkg. cream cheese
1 c. evaporated milk
1 tsp. vanilla
1 envelope unflavored gelatin
3/4 c. ground fresh
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.
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