Name: Cranberry Jello Mold Thing
Ingredients: 16 oz Canned crushed pineapple; 2 pk (3 oz) strawberry gelatin; 1 cn Cranberry sauce; (not jellied); 3/4 c Evaporated milk; (not sweetened condensed); 1 pk (8 ounce) cream cheese - softened; 1/4 c Sugar; 1 ts Vanilla; 1 Envelope knox gelatin; (unflavored); 1/4 c Cold water

CATEGORY	CUISINE	TAG	YIELD
Dairy		Salads	1	Servings

INGREDIENTS

16	oz	Canned crushed pineapple
2	pk	(3 oz) strawberry gelatin
1	cn	Cranberry sauce; (not jellied)
3/4	c	Evaporated milk; (not sweetened condensed)
1	pk	(8 ounce) cream cheese – softened
1/4	c	Sugar
1	ts	Vanilla
1		Envelope knox gelatin; (unflavored)
1/4	c	Cold water

INSTRUCTIONS

Step 1 - Drain pineapple, save juice. Add enough water to the pineapple
juice to make 2 1/2 cups of liquid. Place 1/4 cups of liquid in a pan and
bring to boil. Remove from heat and dissolve 1 pkg. of strawberry gelatin
in hot liquid. Then add 1/2 of the drained pineapple and 1/2 of the
cranberry sauce and stir until mixed. Pour this mixture into a 13x9" dish.
Chill until firm.
Step 2 - Beat softened cream cheese with sugar until blended. Gradually
beat in evaporated milk and vanilla. Soften the unflavored gelatin in 1/4
cup of water and heat it to dissolve the gelatin. Pour it into the cream
cheese mixture and mix until blended. Pour it over the "chilled" first
layer.
Step 3- Repeat step one. Pour this mixture over the "chilled" second layer.
Chill until set. Overnight is best.
Posted to recipelu-digest Volume 01 Number 506 by James and Susan Kirkland
<kirkland@gj.net> on Jan 12, 1998

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