Cranberry Cream Cheese Mold
1 1/2 cups boiling water
1 (6-ounce) package cranberry Jello
1 1/2 cups cold water
1/2 teaspoon ground cinnamon(optional)
1 medium apple, chopped fine
1 cup whole berry cranberry sauce(or you can use the jellied cranberry sauce for a smoother texture)
1 (8-ounce) package Cream Cheese, softened
Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and cinnamon(optional).
Remove 1 cup of the gelatin; set aside at room temperature.
Pour remaining gelatin into medium bowl. Refrigerate 1 1/2 hours or until thickened
Add apple and cranberry sauce to thickened gelatin; stir gently. Spoon into 6-cup mold sprayed with cooking spray (or you can just serve in a bowl).
Refrigerate 30 minutes or until set but not firm
Place cream cheese in medium bowl. Gradually add reserved 1 cup gelatin, beating with wire whisk until well blended. Pour over gelatin layer in mold.
Refrigerate 4 hours or until firm. Remove from Mold
Top with Cool whip if you like.
(I like to use Raspberry Jello with the jellied cranberry sauce)
Published by Mary Wensing Dvorachek
I'm glad to be back sharing recipes and articles. View profile
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16 Comments
Post a CommentEnjoy Paula. Hugs Mary
I love cranberries! This sounds really good.
Hi Smorg, you can use sugar free jello, and sugar free cranberry sauce, and lowfat cream cheese, no blaming not losing your baby fat on me, I have enough of my own to lose. LOL. Have a great evening. Hugs Mary
Hang with you and I'll never shed my baby weight, Mary. Thanks! :o)
Your Welcome Barb, enjoy. Hugs Mary
another yummy one....many thanks and hugs
Enjoy ladies. Hugs Mary
Ooooooooooooooooh I want some of these, they sound so yummy!!!!!!!!!!!!!!!!!!!!! THANK YOU!!!!!!!
Oh, I think I've had something like this before. YUM!
Ladies we are all going to have to move closer together, so we can having tasting parties. LOL. Hugs Mary