Directions

1. Coat the inside of a 10-cup Jell-O mold or Bundt pan with cooking spray. Use a paper towel to spread the spray around to ensure the mold is coated but there are no pools of spray. Set aside.
2. Rinse all the berries. Hull the strawberries and cut into halves or quarters (depending on size of the fruit). You want generous pieces of fruit. Cut the cherries in half. Set the fruit aside.
3. Pour both Jell-O packets into the bottom of a large bowl.
4. In a medium saucepan over medium-high heat, bring 4 cups of the cranberry juice to a boil.
5. Immediately pour the hot juice over the Jell-O and stir until the crystals are dissolved. Add the remaining 2 cups of cranberry juice and 2 cups of cold water. Stir.
6. Measure 3 cups of the Jell-O mixture and put into a separate bowl. Set aside and keep at room temperature for later.
7. Place the remaining bowl of Jell-O into the refrigerator and allow it to soft set (consistency is similar to hair gel). Depending on your refrigerator, this could take between 1 to 2 hours.
8. Remove the bowl from the refrigerator and pour the Jell-O into your prepared mold. Add the fruit and mix so the fruit is evenly distributed – you want the fruit to be all throughout the mold. Place the mold into the refrigerator and allow it to set completely.
9. Take the bowl with the 3 cups of Jell-O previously set aside and whisk in the can of sweetened condensed milk until combined. Remove the fruit-filled Jell-O mold from the refrigerator, making sure it’s completely set, and pour the creamy mixture on top, ensuring it’s evenly distributed.
10. Refrigerate until the mold is completely set, approximately 4 hours but overnight is best.
11. To unmold, gently pull the Jell-O from the edges of the pan with your fingers. Carefully invert the mold onto a serving plate. If it doesn’t come out after a few minutes, fill a sink with warm water and dip the outside of the mold into the water for 5 to 10 seconds. Remove the mold from the water and again, flip it onto a serving plate. Slice and serve.