Recipe for Cranberry Cream Cheese Mold


1 1/2 cup boiling water
1 pkg cranberry flavored jello
1 (8 serving size)
1/2 teaspoon ground cinnamon
1 medium apple, chopped
1 cup whole berry cranberry sauce
1 1/2 cup cold water
1 pkg philly brand cream cheese


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 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 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.

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