Lavender Jell-O Salad
5 small boxes black cherry Jell-O
5 cups hot water
3 cups cold water plus 1 cup cranberry juice
8 ounces cream cheese
1/2 cup granulated sugar
1 cup Cool Whip, thawed
Dissolve Jell-O in hot water, add cold water and juice.
Measure 5 cups Jell-O into bowl.
Refrigerate until partially set.
Pour remaining Jell-O into pan; chill until firm.
Beat cream cheese and sugar together; add whipped topping.
Combine the 5 cups Jell-O with cream cheese mixture until well blended. Pour over Jell-O in pan.
Chill until firm.
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