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"Hunger is the best sauce in the world."--Cervantes

Cranberry Cream Cheese Mold Recipe

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This recipe for Cranberry Cream Cheese Mold is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. boiling water
1 pkg (8-oz) cranberry Jell-O
1 1/2 c. cold water
1/2 tsp. ground cinnamon
1 medium apple, chopped
1 c. whole berry cranberry sauce
1 pkg. 8 oz. cream cheese softened
Directions:
Directions:
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. Pour remaining gelatin into medium bowl. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression).

Stir apple and cranberry sauce into thickened jell-0. Spoon into a 6 cup mold. Refrigerate about 30 minutes or until set but not firm (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.

 

 

 

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