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Recipe: Cranberry Cream Cheese Mold (layered Jello)

Salads - Fruit, Gelatin
CRANBERRY CREAM CHEESE MOLD

1 1/2 cups boiling water
2 pkg. (4-serving-size each) cranberry Jello (or any red flavor)
1 1/2 cups 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 1 1/2 cups boiling water into gelatin powder in large bowl at least 2 minutes until completely dissolved. Stir in 1 1/2 cups cold water and cinnamon.

Reserve 1 cup gelatin at room temperature. Pour remaining gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression).

Stir apple and cranberry sauce into thickened gelatin. Spoon into 6-cup mold. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched and should mound).

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

Refrigerate 4 hours or until firm.

Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.

Makes 12 servings
Source: Kraft
From: Peggy, WA - 11-24-97
MsgID: 3158950
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - November 2016 Dail...
Board: Daily Recipe Swap at Recipelink.com
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