2 (6-ounce) packages lemon or strawberry gelatin
4 cups boiling water
3 cups cold water
2 pints strawberries, hulled and halved (or sliced)
2 (8-ounce) packages cream cheese, softened
2 teaspoons vanilla extract
Dissolve gelatin and sugar in boiling water. Add cold water. Chill 5 cups gelatin until thickened, leaving remaining gelatin at room temperature. Add strawberries to thickened gelatin; pour into a lightly oiled 12-cup Bundt pan. Chill until set, but not firm. Beat cream cheese until smooth; gradually add reserved gelatin and vanilla beating until well blended. Spoon cream cheese mixture over gelatin in pan.
Chill overnight or until firm. Unmold.
Kitchen Ade note: Recipe may be halved for a 6-cup Bundt pan.
Peninsula Clarion © 2016. All Rights Reserved. | Contact Us