- 1 cup orange juice
- 1 package (3 ounces) pineapple gelatin
- 1 package (3 ounces) cream cheese, softened
- 1 can (14 ounces) jellied cranberry sauce
- In a small saucepan, bring orange juice to a boil. Place gelatin in a small bowl; add orange juice and stir until dissolved. Refrigerate until slightly thickened.
- In a small bowl, beat cream cheese until fluffy. Add cranberry sauce; beat until smooth. Beat in gelatin mixture. Pour into six 1/2-cup gelatin molds coated with cooking spray. Refrigerate for several hours or overnight. Unmold onto serving plates. Yield: 6 servings.
Originally published as Creamy Cranberry Gelatin in Reminisce December/January 2007, p48
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