INGREDIENTS
- 1 1/2 C. boiling water
- 1 (6-oz.) pkg. cranberry or raspberry flavored Jello
- 1 C. cold water
- 1/2 tsp. cinnamon
- 1 medium apple, chopped
- 1 C. whole berry cranberry sauce
- 1 (8-oz.) pkg. cream cheese, softened
- 1/2 C. chopped walnuts
INSTRUCTIONS
Sir boiling water and gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and cinnamon. Pour two cups of gelatin into medium bowl. Refrigerate about 1 1/2 hours, or until thickened. Reserve one cup gelatin at room temperature.
After the refrigerated gelatin has thickened, stir in apple, nuts and cranberry sauce. Spoon into a (greased with Pam) six cup mold. Refrigerate about 30 minutes or until set, but not firm. Stir reserved one cup gelatin gradually into softened cream cheese with whisk until smooth. Pour over gelatin in mold. Refrigerate about four hours.
To remove from mold, put a couple inches of warm water in the bottom of the sink and set the mold in water for a few minutes. Then run a thin knife along edges and turn out onto serving dish.
“We serve this at Thanksgiving and when we have crescent chicken”
Recipe by Peggy
Peg's Favorite Recipes 
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