This is one of my favorite recipes to serve at Christmas. I know it is one of those old fashioned jello mold things but it looks just like a red wreath to me. I also just love cranberries and I have to sneak it in somehow.
Cranberry Cream Cheese Mold
1 1/2 cups boiling water
8 oz. package of Jello Cranberry (I can’t find cranberry anymore so I use black cherry instead.)
1 1/2 cups cold water
1/2 teaspoon cinnamon
1 medium apple, chopped
1 cup whole berry cranberry sauce (I just pour the whole can in.)
8 oz. cream cheese, softened
Stir boiling water into jello in large bowl 2 minutes or until completely dissolved. Stir in cold water and cinnamon. Pour 2 cups of the gelatin into a medium bowl. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). Reserve remaining 1 cup jello at room temperature. Stir apple and cranberry sauce into thickened jello. Spoon into 6 cup mold. Refrigerate 30 minutes or until set but not firm (should stick to finger when touched and should mound.) Stir reserved 1 cup jello gradually into cream cheese in small bowl with wire whisk until smooth. Put over jello layer in mold. Refrigerate 4 hours or until firm. Unmold.