2 3oz Packages Raspberry-flavored gelatin
2 3oz Packages Lemon-flavored gelatin
2 8oz Packages Cream cheese, softened
1 14oz Can Whole Berry Cranberry sauce
2 C Water, divided
1/2 C Half-and-half
Directions:
Place mold in freezer.
In a medium saucepan, combine 1 1/2 C water and cranberry sauce.
Bring to a boil, stirring frequently.
Add both packages of raspberry gelatin and continue stirring until completely dissolved.
Remove mold from freezer and carefully pour raspberry mixture into the bottom of the mold.
Return to freezer for 30-40 minutes or until gelatin has set enough for you to press gently and leave a slight fingerprint.
Remove to refrigerator.
In a medium saucepan, combine 1/2 C water, softened cream cheese and half-and-half. Bring to a simmer and stir continuously until cheese has completely dissolved.
Bring to a low bowl and add both packages of lemon gelatin. Stir until completely dissolved.
Remove from heat and allow to cool for about 8-10'minutes, stirring occasionally.
Remove raspberry mixture from refrigerator. Ladle lemon mixture on top of raspberry mixture one scoop at a time until done.
Place back in refrigerator overnight.
When ready to serve, fill sink with warm water and place mold into water (being careful not to get any water inside the mold) for 8 seconds.
Remove from water and jiggle gently to see if mold has loosened. If necessary, place back into warm water for a few more seconds.
Place serving dish on top of mold and carefully invert to remove the gelatin.
Serve garnished with thinly sliced lemons or oranges if desired!
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