CRANBERRY MOLD (LAYERED)

By smaier

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