Preparation

• In a microwave safe bowl, heat the cranberry juice to boiling, about 5 minutes. Remove and add the Jello, stirring until dissolved.
• Add homemade cranberry sauce or a 16 oz can of whole berry cranberry sauce to a bowl and use an immersion blender or food processor to mix until it is smooth. Stir the cranberry sauce into the Jello mixture and refrigerate for about 4 hours until it has thickened but is not completely set.
• Beat cream cheese with a mixer until smooth, about 1 minute, then add heavy cream and beat until soft peaks form.
• Add half of the jello mixture to the serving bowl and cover with half of the whipped cream mixture. Spoon the remaining Jello mixture over the top and cover with remaining whipped cream mixture. Take a knife and swirl it through the mixture to create a marbleized look. Cover and chill for at least 4 hours or overnight.