2 pkgs (3 oz.) each raspberry gelatin
2 c. boiling water
2 cans (16 oz.) each whole berry cranberry sauce
1 pkg (8 oz.) cream cheese
1 c. ground walnuts
In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until blended. Pour into a 6-cup ring mold coated with cooking spray; refrigerate overnight or until firm. Roll cream cheese into 3/4 inch balls; coat with walnuts. Unmold gelatin onto a serving platter; place the cream cheese balls in the center of the ring.
Edna Patterson - Woodstock