1 1/2 cups Ocean Spray Cran-Raspberry Juice Cocktail
1 (3 oz.) pkg raspberry Jell-O
1 (10 oz.) pkg frozen raspberries in syrup (thawed)
1/4 cup Kirsch or Amaretto
1 (3 oz.) pkg. cream cheese, softened
Cool Whip

In a saucepan, heat fruit juice until boiling, sprinkle and stir in Jell-O until dissolved.

Strain the raspberries from the syrup and pour the syrup and liqueur into the Jell-O. Refrigerate until slightly thickened, about the consistency of an egg white.

In the bowl of an electric mixer at medium speed, beat cream cheese until light and fluffy. Reduce speed to low and stir in half of the Jell-O mixture.

Add the strained raspberries to the remaining Jell-O.

Spoon the 2 different mixtures in layers, alternating with Cool Whip, into a decorative, steep-sided glass pudding dish where the layers can be seen to good advantage.

Using the handle end of a wooden spoon, stir down once through the mixture to make a swirl, if desired. Refrigerate until ready to serve (up to 1-2 hours).

Submitted by: CM