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Cranberry Cream Cheese Mold Recipe

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This recipe for Cranberry Cream Cheese Mold, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Senffner
Added: Thursday, November 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. boiling water
1 package (8-serving size) or 2 packages (4-serving size) Cranberry Jello or any red flavor.
1 1/2 c. cold water
1/2 t. ground cinnamon
1 medium apple, chopped
1 c. whole berry cranberry sauce
1 package (8 oz) cream cheese, softened

Directions:
Directions:
Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cold water and cinnamon. Pour 2 cups of the gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression). Reserve remaining 1 cup gelatin at room temperature.
Stir apple and cranberry sauce into thickened gelatin. Spoon into 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 small bowl with wire rack until smooth. Pour over gelatin layer in mold.
Refrigerate 4 hours or until firm. Unmold.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Soften cream cheese in microwave on HIGH 15 to 20 seconds. To prepare without cream cheese layer:
Refrigerate all of the gelatin about 1 1/2 hours until thickened. Stir in apple and cranberry sauce. Pour in mold. Refrigerate.

 

 

 

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