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Cranberry Cream Cheese Mold Recipe

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This recipe for Cranberry Cream Cheese Mold, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilynn Raymond Vannucci
Added: Sunday, December 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 c. boiling water
1 large pkg. Jello cranberry gelatin (or 2 sm. pkgs.)
1-1/2 c. cold water
1/2 tsp. ground cinnamon
1 medium apple, chopped finely
1 c. whole cranberry sauce
1 pkg. (8 oz.) Philadelphia cream cheese, softened

Directions:
Directions:
Stir boiling water into gelatin in a 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.

Stir apple and cranberry sauce into thickened gelatin. Spoon into a greased 6-cup mold. Refrigerate about 30 minutes or until set but not firm.

Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk until smooth. Pour over gelatin layer in mold. Refrigerate until firm. Unmold and garnish as desired.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
A beautiful addition to any holiday meal. Can also be prepared without the cream cheese layer.

 

 

 

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