Recipe - Cranberry Cream Cheese Mold

1 One half cup Boiling water
1 pack (8serving size) or 2
packages (4serving size)
JELLO Brand Cranberry
Flavor Gelatin Dessert; or
any red flavor
1 One half cup Cold water
One half teaspoon Ground cinnamon
1 md Apple; chopped
1 cup Whole berry cranberry sauce
1 pack (8 ounces) PHILADELPHIA
BRAND Cream Cheese;
softened

Piquant cranberry flavor is one of the hits of the 1990's. Now you no
longer have to save it just for the Thanksgiving holiday. Add sparkle to
your festive buffet with this dramatic doublelayer fruit mold.

STIR boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Stir in cold water and cinnamon. Reserve 1 cup
gelatin at room temperature. Refrigerate remaining gelatin about 1 1/2
hours or until thickened (spoon drawn through leaves definite impression).

STIR apple and cranberry sauce into thickened gelatin. Spoon into 6cup
mold. Refrigerate about 30 minutes or until set but not firm (gelatin
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. Makes 12
servings.

Note: To prepare without cream cheese layer, omit cream cheese. Refrigerate
all of the gelatin about 1 One half hours or until thickened. Stir in apple and
cranberry sauce. Pour into mold. Refrigerate.

Recipe by: JELLO SHIMMERING MOLDS

Posted to recipeludigest Volume 01 Number 390 by ctlindab@mail1.nai.net on
Dec 21, 1997