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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 (3 oz.) pkg. strawberry
1 (16 oz.) can whole cranberry
1/2 c. diced celery
1 1/4 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 c. salted cashew nuts,
1 c. boiling water
frosted cranberries
1 c. boiling water
1 apple
1 (3 oz.) pkg. lemon jello
1/4 c. lemon juice
1 apple, cored and diced
1 (3 oz.) pkg. lime jello
1 (8 oz.) can grapefruit


Dissolve strawberry jello in 1 cup boiling water. Stir

in cranberry sauce. Chill until partially set. Core and halve

apple. Reserve one half, rubbing cut surface with lemon juice.

Cut remaining half in slices; arrange slices around bottom of

an 8-cup mold. Fold celery into gelatin; spoon over apple

slices in mold. Chill until almost set. Meanwhile, dissolve

lemon jello in 1 1/4 cups boiling water. Stir in lemon juice.

Gradually add to softened cheese, beating smooth with electric

mixer. Chill until partially set. Stir in 1 diced apple and

nuts. Spoon over strawberry layer; chill almost firm.

Meanwhile, dissolve lime jello in 1 cup water. Drain grape-

fruit, reserving syrup; add water to syrup to make 3/4 cup.

Add to jello. Chill until partially set. Dice reserved apple

half. Fold apple and grapefruit into jello. Spoon over lemon

layer in mold. Chill until firm, 6 hours or overnight.

Garnish with frosted cranberries. Makes 12 servings.

Frosted Cranberries: Beat 1 egg white until frothy.

Coat fresh cranberries with egg white. Then toss berries, a

few at a time, in granulated sugar. Let dry in shallow pan at

room temperature.

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