LAYERED CRANBERRY APPLE SALAD
CATEGORIES
INGREDIENTS
  • 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
  1. Dissolve strawberry jello in 1 cup boiling water. Stir
  2. in cranberry sauce. Chill until partially set. Core and halve
  3. apple. Reserve one half, rubbing cut surface with lemon juice.
  4. Cut remaining half in slices; arrange slices around bottom of
  5. an 8-cup mold. Fold celery into gelatin; spoon over apple
  6. slices in mold. Chill until almost set. Meanwhile, dissolve
  7. lemon jello in 1 1/4 cups boiling water. Stir in lemon juice.
  8. Gradually add to softened cheese, beating smooth with electric
  9. mixer. Chill until partially set. Stir in 1 diced apple and
  10. nuts. Spoon over strawberry layer; chill almost firm.
  11. Meanwhile, dissolve lime jello in 1 cup water. Drain grape-
  12. fruit, reserving syrup; add water to syrup to make 3/4 cup.
  13. Add to jello. Chill until partially set. Dice reserved apple
  14. half. Fold apple and grapefruit into jello. Spoon over lemon
  15. layer in mold. Chill until firm, 6 hours or overnight.
  16. Garnish with frosted cranberries. Makes 12 servings.
  17. Frosted Cranberries: Beat 1 egg white until frothy.
  18. Coat fresh cranberries with egg white. Then toss berries, a
  19. few at a time, in granulated sugar. Let dry in shallow pan at
  20. room temperature.