Name: Cranberry Charlotte
Prep time: 20 s
Cook time: 1 s
Total time: 201 s
Yield: 16
Cuisine: mexicano
Ingredients: 18 soft ladyfinger cookiessplit in half; 1 envelope unflavored gelatin; 1/4 cup cold water; 1 package (8 ounces) cream cheeseat room temperature; 2 teaspoons grated orange peel; 1 can (14 ounces) whole berry cranberry sauce; 1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk; 1 container (8 ounces) frozen whipped toppingthaweddivided; 2 tablespoons cranberries; 16 mint leaves

Make It

Step 1

Place ladyfingers around side and bottom of a 9-inch springform pan.

Step 2

Sprinkle gelatin over water in a small bowl; let stand for 10 minutes. Microwave on HIGH (100%) power for 1 minute or until gelatin is dissolved.

Step 3

Beat cream cheese and grated orange peel until smooth. Gradually beat in sweetened condensed milk. Beat in dissolved gelatin. Stir the cranberry sauce to break it up; stir into cream cheese mixture. Measure 1/2 cup whipped topping; set aside for garnish. Carefully fold remaining whipped topping into cream cheese mixture. Spoon into prepared pan. Spread reserved whipped topping in center of charlotte. Refrigerate for several hours.