Cranberry jello mold thing

Yield: 1 Servings

Measure Ingredient
16 ounces Canned crushed pineapple
2 packs (3 oz) strawberry gelatin
1 can Cranberry sauce; (not jellied)
¾ cup Evaporated milk; (not sweetened condensed)
1 pack (8 ounce) cream cheese - softened
¼ cup Sugar
1 teaspoon Vanilla
1 \N Envelope knox gelatin; (unflavored)
¼ cup Cold water

Step 1 - Drain pineapple, save juice. Add enough water to the pineapple juice to make 2½ cups of liquid. Place ¼ cups of liquid in a pan and bring to boil. Remove from heat and dissolve 1 pkg. of strawberry gelatin in hot liquid. Then add ½ of the drained pineapple and ½ of the cranberry sauce and stir until mixed. Pour this mixture into a 13x9" dish.

Chill until firm.

Step 2 - Beat softened cream cheese with sugar until blended. Gradually beat in evaporated milk and vanilla. Soften the unflavored gelatin in ¼ cup of water and heat it to dissolve the gelatin. Pour it into the cream cheese mixture and mix until blended. Pour it over the "chilled" first layer.

Step 3- Repeat step one. Pour this mixture over the "chilled" second layer.

Chill until set. Overnight is best.

Posted to recipelu-digest Volume 01 Number 506 by James and Susan Kirkland <kirkland@...> on Jan 12, 1998

Similar recipes