MOM’S CHRISTMAS SALAD
SINGLE BATCH

Place the cooled jello into a greased or lightly-oiled ring mold. 

Spoon in the thickened green jello first. Then the orange, and the red last. Refrigerate before serving. Turn upside down on a large platter just before mealtime.

GREEN:

One small package lime jello

1 3/4 cups boiling water

1 cup ground celery (use food processor)

1 cup chopped walnuts

Dissolve the jello in the boiling water. Add the celery and walnuts. Allow it to cool and partially gel, stirring occasionally, before spooning it into the ring mold.

RED:

2 small packages red jello, any flavor (or one large package)

1 cup sugar

3 1/2 cups boiling water

12 ounces fresh cranberries, ground or chopped in a food processor

Dissolve the jello and sugar in the boiling water. Add chopped cranberries. Allow it to cool, stirring occasionally, before spooning it into the mold. This goes into the mold last, which is a good thing because there is a lot of it and it takes a while for it to cool

ORANGE:

1 small package orange jello

1 1/2 cups boiling water

2 tablespoons sugar

2 tablespoons frozen orange juice concentrate

3 ounces cream cheese, softened

1 cup (8 ounces) whipping cream, whipped

Dissolve jello and sugar in boiling water. Allow to cool somewhat. Add the orange juice concentrate, stir occasionally. When you are ready to add the orange layer to the jello mold, proceed with the whipping cream. Whip the whipping cream, then add the orange jello mixture and whip or beat them together. Then add the cream cheese. If the cream cheese is not soft, cheat-- put it in the microwave for a few seconds.

HINTS:

If I am making this for Thanksgiving or anytime in the winter, I put the bowls out in the garage to cool. I want each color to be cool enough so it resembles tapioca pudding in consistency.  Once it is the right consistency, I can spoon it into the ring mold.  If necessary, clear out space in your refrigerator to cool these bowls.