CHEESEBERRY SALAD

Loretta McFeaters

1 pkg. cherry gelatin
1 c. hot water
1 lb. can whole cranberry sauce
2 Tbsp. lemon juice

Dissolve gelatin in hot water. Add cranberry sauce and lemon juice. When mixture is cool pour into deep refrigerator tray and chill until thickened.

1/2 lb. pkg. cream cheese
1 c. cream, whipped
1/2 c. chopped nuts

Soften cream cheese and whip until light and fluffy. Fold in whipped cream and nuts. Spoon this mixture over thickened gelatin mixture. Freeze in the tray unwrapped for about three hours. Let stand about 10 minutes at room temperature before you serve.