2 (4 serving) pkg. raspberry Jello
2 c. boiling water
1 (8 oz.) pkg. cream cheese, cubed
1 (1 lb.) can whole berry cranberry sauce

Dissolve 1 package of Jello in 1 cup boiling water, stirring about 2 minutes. Pour into blender container. Add cream cheese; blend on high until smooth. Pour into a 5-cup mold that has been sprayed lightly with no stick cooking spray. Chill until set but not firm.

Dissolve remaining package of gelatin in remaining 1 cup boiling water. Stir in cranberry sauce until well blended. Spoon over gelatin in mold. Chill until firm, about 4 hours. Unmold. Makes 5 cups or about 10 servings.