2 Pkg. (3 oz.) raspberry gelatin 2 cups boiling water, divided 1 can (14 oz.)whole-berry cranberry sauce 2 tablespoon. Lemon juice 1 cup heavy whipping cream 1 pkg.(8 oz.)cream cheese, softened ½ cup chopped pecans
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In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl , combine cranberry sauce and remaining water; add gelatin mixture and lemon juice. Pour into a 13-in.X 9-in. dish coated with cooking spray; refrigerate until firm, about 1 hour. In a large bowl, beat cream until stiff peaks form. In another bowl, beat cream cheese until smooth. Stir in ½ cup whipped cream. Spread over gelatin mixture; sprinkle with pecans. Refrigerate for 2 hours.