Ingredients

• 1/3  cup sugar
• 1  envelope unflavored gelatin
• 1/2  cup cranberry juice cocktail
• 3/4  cup chopped fresh cranberries
• 3/4  cup ginger ale
• 1/3  cup cranberry liqueur
• 2  3-ounce packages pineapple/orange-flavored gelatin
• 1-1/2  cups water
• 1  pint pineapple or orange sherbet, cut up
• 1  8-ounce carton dairy sour cream
• 3/4  cup finely chopped walnuts
• 1/2  cup finely chopped, fresh cranberries
•   Greens (optional)
•   Frosted Cranberries (see recipe below) (optional)

Directions

1. In a medium saucepan, stir together the sugar and unflavored gelatin. Add the cranberry juice cocktail; heat and stir until gelatin is completely dissolved. Stir in 3/4 cup chopped cranberries, ginger ale, and cranberry liqueur. Turn into a 6- to 7-cup mold (cranberries will float). Cover and chill until almost set, about 60 minutes.

2. In a saucepan, stir together the pineapple/orange gelatin an water; stir over medium heat until gelatin is completely dissolved. Add sherbet; stir until melted and blended. Gradually blend in sour cream; whisk until smooth. Cover; chill until partially set. Stir in nuts and 1/2 cup chopped cranberries.

3. Spoon sherbet mixture over almost-set first layer in mold. Cover and chill until mixture is set.

4. To serve, line a serving plate with greens, if desired. Unmold salad onto greens. Trim salad with Frosted Cranberries, if desired. Serves 12.

Frosted Cranberries: Dip cranberries in light corn syrup; coat with sugar.