Cranberry Cream Cheese Mold - cooking recipe

Ingredients

1 1/2 c. boiling water
1 (8 serving size) pkg. cranberry jello
1 1/2 c. cold water
1 c. whole cranberry sauce (canned)
1/2 tsp. cinnamon
1 medium apple, chopped
1 (8 oz.) pkg. cream cheese

Preparation

Stir boiling water into jello; stir until dissolved.
Stir in cold water and cinnamon.
Pour 2 cups of the gelatin into medium bowl.
Refrigerate about 1 1/2 hours, or until thickened.
Reserve remaining cup at room temperature.
Stir apple and cranberry sauce into thickened jello.
Spoon into a 6-cup mold and refrigerate until set.
Beat reserved cup of gelatin and cream cheese with wire whisk until smooth.
Pour over gelatin in mold.
Let set until firm, about 4 hours.
Unmold.
Serves 12.