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My friends Emily used to make this every Thanksgiving. It takes a bit of effort, with the thickening of the jello, but it is worth it. Emily passed away 4 years ago, and I remian profoundly thankful for her. Layered Cranberry Ring 1 package raspberry gelatin 1 cup hot water 1 14 oz can crushed pineapple 1 cup Cool Whip 1 ¼ cups boiling water 2 cups miniature marshmallows 4 oz cream cheese, softened 1 cup cranberry relish 1 package lemon gelatin Spray Pam in a large ring mold, or use a pretty glass dish. First layer: Dissolve raspberry gelatin in one-cup hot water. Add cranberry relish. Pour into mold. Chill until formed. Second layer: Dissolve lemon gelatin in 1-¼ cups boiling water. Stir until completely dissolved. Add marshmallows and stir until melted. Add juice from canned pineapple. Refrigerate until mixture begins to thicken. In a separate bowl combine cream cheese, and drained pineapple. Add to mixture and combine well. Fold in Cool Whip. Pour over the fist layer. Refrigerate overnight. If using mold, place the ring in hot water to loosen, and invert onto serving plate.

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