2-3 oz. pkg. raspberry Jello
2 c. boiling water
1 1/4 c. cold water, divided
3/4 c. sugar, divided
8 oz. cream cheese, softened
1 c. evaporated milk
1 tsp. vanilla
1 tbsp. (1 env.) unflavored gelatin
3/4 c. ground fresh cranberries

Dissolve raspberry gelatin in boiling water. Stir in 1 cup cold water. Pour 1 1/2 cups raspberry gelatin into 6 cup mold; chill until slightly firm. Reserve remaining gelatin. Do not chill. Beat 1/2 cup sugar and cream cheese until creamy. Slowly add evaporated milk and vanilla while beating. Soften unflavored gelatin in remaining 1/4 cup cold water in small saucepan. Heat until gelatin is dissolved, then blend into cheese mixture. Carefully spoon mixture over raspberry gelatin in mold. Chill until slightly firm.

Add remaining 1/4 cup sugar and cranberries to reserved raspberry gelatin; stir until blended. Carefully pour mixture over cheese layer. Chill until firm. Unmold onto serving plate.