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LAYERED CRANBERRY APPLE SALAD
1 (3 oz.) pkg. strawberry gelatin 1 c. boiling water 1 (16 oz.) can whole cranberry sauce 1 apple 1/2 c. diced celery 1 (3 oz.) pkg. lemon gelatin 1 1/4 c. boiling water 1/4 c. lemon juice 1 (8 oz.) pkg. cream cheese, softened 1 apple, cored & diced 1/2 c. salted cashew nuts, chopped 1 (3 oz.) pkg. lime gelatin 1 c. boiling water 1 (8 oz.) can grapefruit sections Frosted cranberries
Dissolve strawberry gelatin in 1 cup boiling water. Stir in cranberry sauce. Chill until partially set. Core and halve apple. Reserve 1/2, rubbing cut surface with lemon juice. Cut remaining half into slices; arrange slices around bottom of 8 cup mold. Fold celery into gelatin; spoon over apple slices in mold. Chill until almost set.
Meanwhile, dissolve lemon gelatin in 1 1/4 cups boiling water. Stir in lemon juice. Gradually add to cheese, beating smooth with electric mixer. Chill until partially set. Stir in 1 diced apple and nuts. Spoon over strawberry layer; chill until almost firm.
Meanwhile, dissolve lime gelatin in 1 cup boiling water. Drain grapefruit, reserving syrup; add water to syrup to make 3/4 cup. Add to gelatin. Chill until partially set. Dice reserved apple half. Fold apple and grapefruit into gelatin. Spoon over lemon layer in mold. Chill until firm, 6 hours or overnight. Garnish with frosted cranberries, if desired. 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.