Cherry-Berry Low Fat Fake Cheesecake

Instructions

1. Bring 1½ cups of water to a boil. Add cherry gelatin and stir until dissolved.
2. Add cranberry sauce and stir to break up and dissolve the sauce.
3. Stir until all the jelled cranberry has melted and only the cranberries remain whole.
4. Drain the cherry juice into a bowl, using a non-metallic colander.
5. Mush the cherries with your fingers to further drain the juice and break up the cherries into small pieces. When cherries are completely drained, add them to the gelatin/cranberry combination.
6. Put the cherry juice into a two-cup measuring cup.
7. Add enough ice cubes (or water) to make almost but not quite 2 cups.
8. Add to the cherry-berry mix, stirring until the ice cubes are entirely melted.
9. Pour into a 3-quart casserole or other dish. Chill until gelatin is set.
10. Put ¼ cup of water into a glass bowl or measuring cup.
11. Add the unflavored gelatin and let set for two or three minutes to soften.
12. Place in the microwave for 30 seconds to melt, or heat in a small pan over medium-low heat.
13. Make the vanilla pudding according to instructions, but adding an extra rounded teaspoon of cornstarch. (If you don’t use egg yolks, use two teaspoons of extra cornstarch instead of one.)
14. At the end, mix in the extra ½ cup of fat-free sour cream, the melted unflavored gelatin, plus ¼ teaspoon of almond extract and remove from heat.
15. Allow the pudding to cool to barely warm, stirring from time to time so a skin doesn’t form.
16. Pour gently on top of the cherry-berry gelatin mixture.
17. Chill thoroughly for several hours until firm, preferably overnight.