Cherry-Berry Low-fat Fake Cheesecake

Ingredients

 * 6 oz. pkg. cherry flavored gelatin (or 2 3-oz. pkgs.)
 * 1 lb. can whole cranberry sauce
 * 1 can sour cherries
 * 1 recipe Double Rich Vanilla Pudding
 * 1 pkt. unflavored gelatin
 * 1 tsp corn starch, rounded
 * 1/2 cup fat free sour cream
 * 1/4 tsp almond extract
 * 1 3/4 cups water, divided

Directions

 * 1) Bring 1 1/2 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 1/4 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 1/2 cup of fat-free sour cream, the melted unflavored gelatin, plus 1/4 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.

Recipe from the sneaky kitchen.