1 1/2 c. boiling water
1 (8 serving) pkg. cranberry jello
1 1/2 c. cold water
8 oz. cream cheese, softened
1/2 t. cinnamon
1 medium apple, your choice, chopped
1 c. whole cranberry sauce
Dissolve jello in boiling water. Stir in cold water and cinnamon. Pour 2 c. into bowl. Refrigerate 1 1/2 hours until thickened. Reserve remaining jello at room temperature. Stir apple and cranberry sauce into thickened jello. Sppon into 6 c. mold. Refrigerate 30 minutes or until set, but not firm. Stir reserved jello gadually into cream cheese until smooth. Spread over gelatin in mold. Refrigerate 4 hours until set. Unmold. Makes 12 servings.
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