Cranberry Cream Cheese Mold
Makes twelve (1/2-cup) servings

1 pkg (8 serving) Cranberry (or other red flavor) Jell-o
1 1/2 cup boiling water
1 1/2 cup cold water
1/2 tsp. ground cinnamon
1 medium apple, chopped
1 cup whole berry cranberry sauce (optional)
1 (8 oz.) pkg. cream cheese, softened

stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water an cinnamon. Pour 2 cups of the gelatin into medium bowl. Refrigerate about 1.5 hours or until thickened. Reserve remaining 1 cup gelatin at room temperature.

Stir apple and cranberry sauce into thickened gelatin. Spoon into 6-cup mold. Refrigerate about 30 minutes or until set but not firm.

Stir reserved 1 cup gelatin gradually into cream cheese in small bowl with wire whisk until smooth. Pour over gelatin layer in mold.

Refrigerate 4 hours or until firm. Unmold.