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Thanksgiving Cranberry Gelatin

This salad has graced my mother's Thanksgiving table for as long as I can remember. —Tiffany Anderson-Taylor, Gulfport, Florida

16-20 ServingsPrep: 30 min. + chilling

Ingredients

1 package (6 ounces) cherry gelatin
1/3 to 1/2 cup sugar
2 cups boiling cranberry juice
1-1/2 cups ice cubes
2 celery ribs, finely chopped
1 medium pear, peeled and finely chopped
1 cup chopped fresh or frozen cranberries
3/4 cup ground walnuts, divided
1 package (3 ounces) lemon gelatin
1 cup boiling water
1 cup mayonnaise
1 carton (8 ounces) frozen whipped topping, thawed, divided

Directions

In a large bowl, dissolve cherry gelatin and sugar in boiling
cranberry juice. Add the ice cubes; stir until dissolved.
Refrigerate until thickened, about 45 minutes.
Fold in the celery, pear, cranberries and 1/2 cup walnuts. Transfer
to a 13-in. x 9-in. dish coated with cooking spray. Refrigerate
until firm, about 50 minutes.
Meanwhile, in another bowl, dissolve lemon gelatin in water.
Refrigerate until slightly thickened, about 35 minutes. Whisk in 1/4
cup mayonnaise; fold in the remaining mayonnaise. Fold in half of

2 of 2

Thanksgiving Cranberry Gelatin (continued)

Directions (continued)

the whipped topping. Carefully spoon over cherry layer. Refrigerate
until firm, about 45 minutes.
Spread with remaining whipped topping. Sprinkle with remaining
walnuts. Refrigerate for at least 3 hours. Cut into squares. Yield:
16-20 servings.

Nutrition Facts: 1 serving (1 piece) equals 210 calories, 13 g fat (3 g saturated fat), 4 mg cholesterol, 93 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.