Creamy Cranberry jello

stir together this easy molded cream cheese and gelatin salad in minutes and let it chill. If you don't have a fancy mold for this creamy cranberry salad, make it in a 1 1/2-quart glass dish and serve it family-style.

Ingredients

• 1/2 cup  water
• 1 envelope  unflavored gelatin
• 1 8-ounce package  cream cheese or reduced-fat cream cheese (Neufchatel), softened
• 1 12-ounce carton  cranberry-strawberry or cranberry-raspberry crushed fruit
• 1/4 cup  chopped pecans
•   Sugared cranberries* (optional)
•   Sugared fresh basil leaves* (optional)

Directions

1

In a 1-cup glass measure, stir together water and gelatin; let stand for 5 minutes to soften.

2

Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Beat in crushed fruit and pecans; set aside.

3

In a medium saucepan containing 1 inch water, place the glass measure with gelatin mixture. Heat until gelatin dissolves, stirring constantly.

4

Stir gelatin into cranberry mixture. Pour mixture into a 3 1/2- or 4-cup mold or divide it among eight 4-ounce gelatin molds. Cover and chill for at least 4 hours or until firm. Unmold salad onto a serving plate or individual salad plates. If desired, garnish with sugared cranberries and basil. Makes 6 to 8 servings.

5

*Note: To make sugared cranberries and basil leaves, sprinkle berries and leaves with water. Roll in sugar, turning to coat evenly.

Nutrition Facts

Calories 267, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 41 mg, Sodium 125 mg, Carbohydrate 25 g, Fiber 0 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet