Bitsy's Kitchen
Cranberry Cream Cheese Mold
1 1/2 cups boiling water
1-8 serving size cranberry Jell-o
1 1/2 cups cold water
1/2 tsp ground cinnamon
1 medium apple, chopped
1 cup whole berry cranberry sauce
1-8 oz pkg cream cheese, softened*
Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cold water and cinnamon. Pour 2 cups of the gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression). Reserve remaining 1 cup gelatin at room temperature. Stir apple and cranberry sauce into thickened gelatin. Spoon into a 6 cup mold. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched). Stir reserved 1 cup gelatin gradually into cream cheese with wire whisk until smooth. Pour over set gelatin in mold. Refrigerate 4 hours or until firm. Unmold. If desired garnish with whole cranberries.
Serves 12
*To prepare without cream cheese, refrigerate all of the gelatin about 1 1/2 hours or until thickened. Stir in apple and cranberry sauce, pour into mold and refrigerate. From Jell-O