Mexican Jello - cooking recipe

Ingredients

1 quart hot water
1 ounce unflavored gelatin
1 lb cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 pint half-and-half
canned fruit, drained (optional)

Preparation

Bring water to boil in medium saucepan.
Place cream cheese, half and half, and condensed milk in a blender and blend at low speed until smoothe.
Add geletin to boiling water and stir to dissolve. Remove any solids left behind.
Pour geletin/water into 9x13 baking dish. Add cheese mixture and fruit, and stir until well blended.
Refrigerate for at least 6 hours.