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Print this Recipe    Cranberry Jello

Cranberry Cream Cheese Mold

1 pkg (8 serving) Cranberry (or other red flavor) Jell-o
1.5 cups boiling water
1.5 cups cold water
1/2 tsp. ground cinnamon
1 medium apple, chopped
1 cup whole berry cranberry sauce (optional)
8 oz cream cheese, softened

Stir boiling water into gelatin in large bowl at least 2 minutes
until completely dissolved. Stir in cold water an cinnamon. Pour
2 cups of the gelatin into medium bowl. Refrigerate about 1.5
hours or until thickened. Reserve remaining 1 cup gelatin at room
temperature.

Stir apple and cranberry suace into thickened gelatin. Spoon into
6-cup mold. Refrigerate about 30 minutes or until set but not
firm.

Stir reserved 1 cup gelatin gradually into cream cheese in small
bowl with wire whisk until smooth. Pour over gelatin layer in
mold.

Refrigerate 4 hours or until firm. Unmold. Makes 12, 1/2 cup
servings.

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