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CRANBERRY MOLD (LAYERED)

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Ingredients

  • 1 CUP (10 OZ. PKG.) FROZEN, THAWED, RED RASPBERRIES
  • Reserved Raspberry syrup plus water to
  • Make 2-1/2 cups
  • 2 packages (3 oz. Each) S.F. raspberry gelatin
  • 3/4 cup (8 oz. can) whole cranberry sauce
  • 1/2 cup chopped walnuts
  • 1 tablespoon grated orange rind
  • 8 oz. lite cream cheese
  • 1/2 cup sugar
  • 1 cup undiluted evaporated milk
  • 1 tsp. vanilla
  • 1 envelope unflavored gelatin
  • 1/2 cup water

Details

Servings 12

Preparation

Step 1

Drain raspberries. Reserve syrup. Heat syrup-water mixture to boiling. Dissolve raspberry gelatin in boiling mixture. Chill to consistency of unbeaten egg whites.Stir in raspberries, cranberry sauce, nuts & orange peel.
Pour into 6-cup mold or 2-qt. baking dish, chill.

Beat cream cheese & sugar until smooth. Gradually beat in evaporated milk & vanilla. Soften unflavored gelatin in cold water, heat to dissolve. Blend into cream cheese mixture. Pour over cranberry mixture and chill.

I have also used S. F. orange jello instead of raspberry jello

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