Strawberry Waldorf Salad

Recipe By: Linda Jibson
Serving Size: 8

• 6 Ounces raspberry gelatin
• 1/2 Cups bloiling water
• 2 Cups ice water
• 8 Ounces cream cheese
• 1 Cup sour cream
• 1/4 Cups strawberry preserves
• 1 Teaspoon lemon juice
• 1/4 Cups apple, chopped
• 1/4 Cups walnuts, chopped
• 1/4 Cups celery, chopped

In medium bowl, combine gelatin and boiling water; mix until gelatin is dissolved. Stir in ice water and set aside.In large bowl, whip cream cheese. Add sour cream, preserves and lemon juice. Beat on low speed until creamy. Slowly pour gelatin into cream cheese mixture and mix until well blended. Stir in apples, walnuts and celery and pour into 2 quart mold. Refrigerate at least 6 hours.To unmold, dip mold jut to rim in warm water about 10 seconds. Shake to loosen. Top wtih wet plate.