This is such an easy recipe to make, but it looks wonderful. I have used it for making mini desserts, and the layers look so pretty in the tiny glasses. This is a 2 stage process, so you need to start several hours before serving time. you need time for the bottom layer to set completely before making the second layer, and then time for the second layer to set completely before serving.
What you do: Boil water, then pour 1 cup of boiling water into a medium sized bowl. whisk in the contents of 1 box of jelly powder. Stir until powder is completely dissolved. Open the can of cranberry sauce, and add half of the contents into the dissolved jelly. Stir well. Allow to cool to room temperature, and keep stirring to prevent berries from falling to the bottom. Meanwhile, warm the cream cheese in the microwave, until you can stir it easily. Add to the jelly mixture and whisk well, or use an immersion blender to incorporate the chees and jelly into a very smooth mixture. Fold in the whipped cream. Pour into pretty glasses, just over half full. Cover each glass, and place into the fridge to set for about an hour. Boil water and add 2nd box of jelly powder as before. Mix in the remaining cranberry sauce. Stir well. Place into fridge until it just begins to set, checking every few minutes. Remove the covers from glasses with the cheese mixture, and carefully add the cranberry jelly on top. Recover glasses, and put back into the fridge to set completely. When you are ready to serve, place the glasses on a tray, and add whipped cream topping.
Optional: you can place a Tablespoon of graham cracker crumb crust into the glass first if desired. Mix 1 cup of crumbs with 1 tbs of sugar, and 2 tbs melted butter or margarine. Stir well. Press 1 Tbs into the bottom of the glass, using the handle end of a wooden spoon to compact the crumb mixture. Then proceed as above.
If you are taking these somewhere out side, or where the glasses could get broken, you can also use small plastic wine glasses and plastic spoons.
This recipe can be altered for any kind of berry, or fruit which has a jelly flavour, such as strawberry, raspberry, blueberry, grape, orange, lemon, peach, and watermelon.
****CAUTION*** never use kiwi in any recipe which is to be set with gelatine or jelly. Kiwi has a chemical which prevents the gelatine from setting.