Layered Cranberry Mold - cooking recipe

Ingredients

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

Preparation

Dissolve raspberry gelatin in boiling water.
Stir in 1 cup cold water.
Pour 1
1/2 cups raspberry gelatin into 6-cup mold. Chill until
slightly firm.
Reserve remaining gelatin. Do not chill.
Beat 1/2
cup
sugar
and
cream
cheese
until creamy. Gradually add
evaporated
milk
and vanilla.
Soften unflavored gelatin in remaining
1/4
cup
cold water in small saucepan. Heat until gelatin is dissolved.
Blend into cheese mixture. Carefully spoon mixture
over raspberry gel in mold. Chill until slightly firm.
Add
remaining
1/4
cup sugar and cranberries to reserved
raspberry gelatin.
Stir until blended.
Carefully pour mixture
over
cheese
layer.
Chill until firm.
Unmold onto serving plate.