This salad has graced my mother’s Thanksgiving table for as long as I can remember.
— Tiffany Anderson-Taylor, Gulfport, Florida
You Will Need
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, cored 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
What to Do
1. 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. x 2-in. dish coated with nonstick cooking
spray. Refrigerate until firm, about 50 minutes.
2. 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 the whipped topping. Carefully spoon
over cherry layer. Refrigerate until firm, about 45 minutes.
3. Spread with remaining whipped topping. Sprinkle with
remaining walnuts. Refrigerate for at least 3 hours. Cut into
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