Piquant cranberry flavor is one of the hits of the 1990s. Now you no longer have to save it just for the Thanksgiving holiday. Add sparkle to your festive buffet with this dramatic double-layer fruit mold. STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and cinnamon. Reserve 1 cup gelatin at room temperature. Refrigerate remaining gelatin about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). STIR apple and cranberry sauce into thickened gelatin. Spoon into 6-cup mold. Refrigerate about 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound). 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. Garnish as desired. Makes 12 servings. Note: To prepare without cream cheese layer, omit cream cheese. Refrigerate all of the gelatin about 1 1/2 hours or until thickened. Stir in apple and cranberry sauce. Pour into mold. Refrigerate. Recipe by: JELL-O SHIMMERING MOLDS Posted to recipelu-digest Volume 01 Number 390 by email@example.com on Dec 21, 1997
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|Serving Size: 1 Serving (545g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 88.5mg||3 %|
|Potassium 80.3mg||2 %|
|Total Carbohydrate 108.8g||32 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 105.3g|
|Protein 0.6g||1 %|
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Calories per serving: 421
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