CRANBERRY MOLD (LAYERED)

CRANBERRY MOLD (LAYERED)
CRANBERRY MOLD (LAYERED)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

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

Directions

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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