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Cranberry Cream Cheese Mold Recipe

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

Jo Ann Lamb
Added: Saturday, April 12, 2008


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

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.




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