---------- Recipe via Meal-Master (tm) v8.05

      Title: Cranberry Cream Cheese Mold
 Categories: Jello, Fruit
      Yield: 12 Servings

  1 1/2 c  Boiling water
      1 pk Cranberry flavor jello or
           - any red flavor
           - (8 servings size)
  1 1/2 c  Water; cold
    1/2 ts Ground cinnamon
      1 md Apple; chopped
      1 c  Whole berry cranberry sauce
      1 pk Cream cheese (8 oz); 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. Refrigerate remaining
  gelatin about 1 1/2 hours or until thickened (spoon drawn through
  leaves definite impression). Stir in apple and cranberry sauce
  into thickened gelatin. Spoon into 6 cup mold. refrigerate about 30
  minutes or until set but not firm (gelatin 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. Garnish as desired. 

  NOTE: To prepare without cream cheese layer, omit cream cheese.
  Refrigerate all of the gelatin about 1 1/2 hours or until
  thickened. Stir in apple and cranberry sauce.  Pour into mold
  Refrigerate. 

  From the cookbook
  Favorite Brand Name Recipes Jello Celebrating 100 Years. 

  From the database of Beth Lane.

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