Triple Cranberry Salad Mold

 Triple Cranberry Salad Mold
8-10 Servings
Prep: 20 min. + chilling


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


  • In a large bowl, dissolve the gelatin in boiling water; stir in
  • cranberry juice. Refrigerate until slightly thickened. In a small
  • bowl, beat cream cheese until smooth. Add the whipped topping until
  • blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries.
  • Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate
  • until set. Unmold onto a serving plate. Yield: 8-10 servings.


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