Ingredients
2 packages (3 ounces each) cranberry gelatin3 cups boiling water1 cup cranberry juice6 ounces cream cheese, softened1 carton (8 ounces) frozen whipped topping, thawed1 cup chopped walnuts1 cup chopped celery1 cup chopped fresh or frozen cranberries
Preparation
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.
