Make the Cranberry Jello Layer

Drain raspberries, reserving all syrup. Add water to the syrup until you have 2½ cups total liquid.

Bring the syrup/water mixture to a boil.

Remove from heat and dissolve both packages of raspberry Jello in the hot liquid. Stir until fully melted.

Chill the mixture until it thickens to the consistency of unbeaten egg whites — wiggly but not set.

Gently fold in the raspberries, whole berry cranberry sauce, walnuts, and orange rind.

Pour into a 6-cup Jello mold (or Bundt pan). Chill until fully firm.

Make the Cream Cheese Layer

In a mixing bowl, beat cream cheese and sugar together until smooth and creamy.

Slowly beat in the evaporated milk and vanilla.

In a small saucepan, sprinkle unflavored gelatin over ½ cup cold water. Allow it to soften (bloom) for 1–2 minutes.

Heat the gelatin mixture over low heat until the gelatin dissolves completely.

Pour the dissolved gelatin into the cream cheese mixture while mixing to combine.

Assemble the Mold

Once the cranberry layer is completely set, pour the cream cheese mixture over the top.

Chill again until fully firm — preferably 4–6 hours or overnight.

Unmold & Serve

To unmold, dip the mold briefly (5–8 seconds) into warm water.

Loosen edges with a thin knife if needed.

Place serving platter on top and invert firmly.

Lift mold away to reveal your beautiful vintage Jello creation.

Serve chilled and enjoy this nostalgic holiday classic!