Layered Cranberry Mold

• 2 (3 oz.) pkg. raspberry flavored gelatin
• 2 c. boiling water
• 1 1/4 c. cold water, divided
• 3/4 c. sugar, divided
• 1 (8 oz.) pkg. softened cream cheese
• 1 c. undiluted evaporated milk
• 1 tsp. vanilla
• 1 envelope unflavored gelatin
• 3/4 c. ground fresh cranberries

1. Dissolve raspberry gelatin in boiling water.
2. Stir in 1 cup cold water.
3. Pour 1
4. 1/2 cups raspberry gelatin into 6-cup mold. Chill until
5. slightly firm.
6. Reserve remaining gelatin. Do not chill.
7. Beat 1/2
8. cup
9. sugar
10. and
11. cream
12. cheese
13. until creamy. Gradually add
14. evaporated
15. milk
16. and vanilla.
17. Soften unflavored gelatin in remaining
18. 1/4
19. cup
20. cold water in small saucepan. Heat until gelatin is dissolved.
21. Blend into cheese mixture. Carefully spoon mixture
22. over raspberry gel in mold. Chill until slightly firm.
23. Add
24. remaining
25. 1/4
26. cup sugar and cranberries to reserved
27. raspberry gelatin.
28. Stir until blended.
29. Carefully pour mixture
30. over
31. cheese
32. layer.
33. Chill until firm.
34. Unmold onto serving plate.

raspberry flavored gelatin, boiling water, cold water, sugar, cream cheese, milk, vanilla, unflavored gelatin, ground fresh cranberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1054163 (may not work)