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Everyday Recipes
Everyday Recipes

Cranberry Charlotte

Cranberry Charlotte
20 min
1 min
16 to 18 servings
Key Ingredients
A white can of sweetened condensed milk with blue labels beside the La Lechera logo and a plate of flan.
Condensed Milk
Sweetened Condensed Milk 14 oz Can
14 oz. Can


  • 18 soft ladyfinger cookies, split in half
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 package (8 ounces) cream cheese, at room temperature
  • 2 teaspoons grated orange peel
  • 1 can (14 ounces) whole berry cranberry sauce
  • 1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1 container (8 ounces) frozen whipped topping, thawed, divided
  • 2 tablespoons cranberries
  • 16 mint leaves

Make It

Step 1
Place ladyfingers around side and bottom of a 9-inch springform pan.
Step 2
Sprinkle gelatin over water in a small bowl; let stand for 10 minutes. Microwave on HIGH (100%) power for 1 minute or until gelatin is dissolved.
Step 3
Beat cream cheese and grated orange peel until smooth. Gradually beat in sweetened condensed milk. Beat in dissolved gelatin. Stir the cranberry sauce to break it up; stir into cream cheese mixture. Measure 1/2 cup whipped topping; set aside for garnish. Carefully fold remaining whipped topping into cream cheese mixture. Spoon into prepared pan. Spread reserved whipped topping in center of charlotte. Refrigerate for several hours.
Step 4
Serve garnished with cranberries and mint leaves.

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