Cranberry-Cream Cheese Mold

1. 1

   Stir boiling water into dry gelatin mix in large bowl at least 2 min.

2. 2

   until completely dissolved.

3. 3

   Stir in cold water and cinnamon.

4. 4

   Remove 1 cup of the gelatin; set aside at room temperature.

5. 5

   Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression.)

6. 6

   Add apple and cranberry sauce to thickened gelatin; stir gently.

7. 7

   Spoon into 6-cup mold sprayed with cooking spray.

8. 8

   Refrigerate 30 min.

9. 9

   or until set but not firm (gelatin should stick to finger and should mound.)

10. 10

    Place cream cheese in medium bowl.

11. 11

    Gradually add reserved 1 cup gelatin, beating with wire whisk until well blended.

12. 12

    Pour over gelatin layer in mold.

13. 13

    Refrigerate 4 hours or until firm.

14. 14

    Unmold.

15. 15

    Garnish as desired.

16. 16

    Store leftover gelatin in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.