Best Cranberry Cream Cheese Mold Recipes
CRANBERRY APPLE CREAM CHEESE MOLD
Made with cranberry JELL-O and apples, this crowd-pleasing layered dessert mold won't take up space in your oven when you're entertaining.
Provided by My Food and Family
Categories Recipes
Time 6h25m
Yield Makes 12 servings, about 1/2 cup each.
Number Of Ingredients 5
Steps:
- Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in juice. Remove 1 cup of the gelatin; set aside at room temperature. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
- Spoon half of the thickened gelatin into 6-cup mold sprayed with cooking spray; top with single layer of apple slices, with slices slightly overlapping. Cover with remaining thickened gelatin. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
- Beat cream cheese in medium bowl with wire whisk until creamy. Gradually add reserved 1 cup gelatin, beating until well blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold onto serving platter. Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 19 g, Protein 2 g
CRANBERRY-CREAM CHEESE MOLD
The flavor combination of cranberry gelatin, apples and cinnamon makes this elegant two-layer mold the ideal holiday dessert or side dish.
Provided by My Food and Family
Categories Recipes
Time 6h25m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 7
Steps:
- Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in cold water and cinnamon. Remove 1 cup of the gelatin; set aside at room temperature. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
- Add apples and cranberry sauce to thickened gelatin; stir gently. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. (Gelatin should stick to finger when touched and should mound.) Place cream cheese in another medium bowl. Gradually add reserved 1 cup gelatin, beating with wire whisk until well blended. Pour over gelatin layer in mold.
- Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftovers in refrigerator.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 24 g, Protein 3 g
CRANBERRY CREAM CHEESE MOLD
Categories Side Freeze/Chill Thanksgiving Quick & Easy Cranberry Sauce
Yield 12 servings
Number Of Ingredients 6
Steps:
- Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in clod water and cinnamon. Reserve 1 cup gelatin at room temp. Pour remaining gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened. Stir cranberry sauce into thickened gelatin. Spoon into 6 cup mold. Refrigerate about 30 minutes or unitl set but not firm. Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk until smooth. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
