Cranberry cream cheese mold
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Boiling water |
| 1 | pack | Cranberry Flavored Jello |
| (8 serving size) | ||
| ½ | teaspoon | Ground Cinnamon |
| 1 | medium | Apple, chopped |
| 1 | cup | Whole Berry Cranberry sauce |
| 1½ | cup | Cold Water |
| 1 | pack | Philly Brand Cream Cheese |
Directions
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. Refridgerate about 1½ 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 6 cup mold. Refigerate 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 small bowl with wire whisk until smooth. Put over gelatin layer in mold.
Refrigerate 4 hours or until firm, unmold.
Submitted By CHERYL NELSON On 11-08-94