Allow cream cheese to soften at room temperature. Add milk and beat with rotary beater until smooth and blended. Soften gelatin in water. Let stand 5 minutes. Dissolve gelatin over boiling water. Heat cranberry sauce to soften; pour equal amounts into eight individual molds. Add dissolved gelatin and orange peel to cheese-milk mixture; blend well. Fill molds with cheese mixture. Chill until firm, about 3 hours. Unmold and serve on salad greens. Makes 8 servings.