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

Dissolve 1 package gelatin in 1 cup boiling water, stirring about 2 minutes. Pour into blender container. Add cream cheese, blend on high until smooth. Pour into 5 cup mold that has been lightly sprayed 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 layer in mold. Chill until firm (about 4 hours). Unmold.