1 envelope unflavored gelatin
1/4 cup cold water
1 1-lb can jellied cranberry sauce
1 cup finely shredded cabbage
1/4 cup diced celery
2 cup chopped walnuts

1. Place gelatin in heatproof custard cup. Add
cold water; let stand for 2 minutes. Place
cup in pan of boiling water; heat until gelatin
is dissolved.

2. Mash cranberry sauce with a fork; stir in
gelatin. Stir in cabbage, celery and walnuts.

3. Spoon into cone-shaped paper cups supported
in small glasses; chill until firm.

4. Place on lettuce; peel off paper cups.
Garnish with softened cream cheese.

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