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Recipe: Cranberry Cream Cheese Mold
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Cranberry Cream Cheese Mold
1-1/2 cups boiling water
1 large pkg. (8 oz size) cranberry gelatin
1-1/2 cups cold water
1/2 teaspoon cinnamon
1 medium size apple, chopped
1 cup whole berry cranberry sauce
8 oz. softened cream cheese
Stir boiling water into gelatin in large bowl 2 minutes 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 in to 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 cups gelatin
gradually into cream cheese in small bowl with wire whisk until
smooth. Put over gelatin layer in mold. Refrigerate 4 hours or until
firm. Unmold.
To prepare without cream cheese layer: Refrigerate all of the gelatin
about 1 1/2 hours or until thickened. Stir in apple and cranberry
sauce. Pour into mold. Refrigerate.
1-1/2 cups boiling water
1 large pkg. (8 oz size) cranberry gelatin
1-1/2 cups cold water
1/2 teaspoon cinnamon
1 medium size apple, chopped
1 cup whole berry cranberry sauce
8 oz. softened cream cheese
Stir boiling water into gelatin in large bowl 2 minutes 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 in to 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 cups gelatin
gradually into cream cheese in small bowl with wire whisk until
smooth. Put over gelatin layer in mold. Refrigerate 4 hours or until
firm. Unmold.
To prepare without cream cheese layer: Refrigerate all of the gelatin
about 1 1/2 hours or until thickened. Stir in apple and cranberry
sauce. Pour into mold. Refrigerate.
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