2 (3 oz.) pkg. raspberry Jello
2 c. boiling water
16 oz. can whole cranberry sauce
1/2 c. wine
1/2 c. sugar
8 oz. cream cheese
1 c. evaporated milk
1 tsp. vanilla
1 tbsp. (1 env.) unflavored gelatin

Dissolve the Jello in the boiling water. Add cranberry sauce and wine. Stir until sauce is dissolved. Carefully spoon out 1 1/2 cups of the liquid (try not to get the berries in this serving). Pour into a 6 cup mold. Chill until slightly firm (about 1/2 hour). Reserve remaining Jello; do not chill.

Beat 1/2 cup sugar and cream cheese until smooth. Gradually add evaporated milk and vanilla. Soften unflavored gelatin in 1/4 cup cold water in small pan. Heat until gelatin is dissolved. Blend into cheese mixture. Carefully spoon mixture over raspberry Jello in mold. Chill until slightly firm (about 1/2 hour).

Carefully spoon remaining raspberry Jello over cheese layer. Chill until firm.