Layered Cranberry Mold

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

1. Dissolve raspberry jello in boiling water; stir in 1 cup cold water.
2. Pour 1 1/2 cups of this mixture in 6-cup mold.
3. Chill until slightly firm.
4. Reserve remaining jello.
5. Do not chill. Beat 1/2 cup sugar and cream cheese until smooth.
6. Add evaporated milk slowly and vanilla.
7. Soften unflavored gelatin in remaining 1/4 cup cold water in small saucepan.
8. Heat until gelatin dissolves.
9. Blend into cream cheese.
10. Spoon over jello in mold. Chill until slightly firm.
11. Add remaining 1/2 cup sugar and cranberries to reserved raspberry jello.
12. Stir until blended. Pour over cheese layer.
13. Chill until firm; unmold.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293349 (may not work)