LAYERED CRANBERRY APPLE SALAD
Why I Love This Recipe
Ingredients You'll Need
1 (3 oz.) pkg. strawberry
jello
1 (16 oz.) can whole cranberry
sauce
1/2 c. diced celery
1 1/4 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 c. salted cashew nuts,
chopped
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
Directions
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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