Layered Cranberry Mold - cooking recipe

Ingredients

2 (3 oz.) raspberry jello
2 c. boiling water
1 1/4 c. cold water, divided
3/4 c. granulated sugar, divided
1 (8 oz.) cream cheese, softened
1 c. evaporated milk
1 tsp. vanilla
1 envelope unflavored gelatin
3/4 c. ground fresh cranberries

Preparation

Dissolve raspberry jello in boiling water; stir in 1 cup cold water.
Pour 1 1/2 cups of this mixture in 6-cup mold.
Chill until slightly firm.
Reserve remaining jello.
Do not chill. Beat 1/2 cup sugar and cream cheese until smooth.
Add evaporated milk slowly and vanilla.
Soften unflavored gelatin in remaining 1/4 cup cold water in small saucepan.
Heat until gelatin dissolves.
Blend into cream cheese.
Spoon over jello in mold. Chill until slightly firm.
Add remaining 1/2 cup sugar and cranberries to reserved raspberry jello.
Stir until blended. Pour over cheese layer.
Chill until firm; unmold.