Triple Cranberry Salad Mold - cooking recipe

Ingredients

2 (3 ounce) packages cranberry gelatin
3 cups boiling water
1 cup cranberry juice
2 (3 ounce) packages cream cheese, softened
1 (8 ounce) carton frozen whipped topping, thawed
1 cup chopped walnuts
1 cup chopped celery
1 cup chopped fresh cranberries

Preparation

In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice.
Refrigerate until slightly thickened.
In a small mixing bowl, beat cream cheese until smooth.
Add the whipped topping until blended.
Fold in nuts, celery and cranberries.
Pour into a 3qt ring mold coated with nonstick spray.
Refrigerate until set.
Unmold onto a serving plate.