2 sm. pkg. raspberry Jello
1/2 c. sugar
1 pkg. cream cheese
1 c. evaporated milk
1 tsp. vanilla
1 pkg. Knox gelatin
1/2 c. whole cranberries

Dissolve Jello in 2 cups boiling water. Add 1 cup cold water. Pour 1 1/2 cups of the Jello into mold to thicken. Reserve remaining Jello for later. Cream sugar and cream cheese together; gradually add evaporated milk and vanilla. Dissolve Knox gelatin in 1/4 cup hot water. Blend into cheese mixture. After first Jello mixture is firm, layer cheese mixture. Refrigerate to set. Add cranberries to rest of raspberry Jello. Mix well. Put this mixture on top. Chill.