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Retro Cranberry Snowflake Salad

Heather Martin

Chef notes

I decided to devise an updated but still very gelatin recipe to honor my grandmother's role in my family's holiday traditions. It is cranberry layered over cream cheese and almond on a bed of gingersnaps. I hope it blesses some of you with treasured memories — hold the mayo.

Technique tip: This works best if the molds hold about 3 ounces. You can also make this in 4-ounce ramekins or an 8- by 8-inch pan for easier serving, but layer it in reverse: Spread the nuts over the bottom of the ramekins or pan, pour over the raspberry cream cheese layer and chill for 30 minutes. Top with cranberry layer and chill 4 hours or overnight. Cut into squares if using the square pan.


  • 1 (3-ounce) package cranberry gelatin
  • nonstick cooking spray
  • 1 (3-ounce) package raspberry gelatin (or your choice of flavor)
  • 1 (8-ounce) package cream cheese, softened
  • 3/4 cup chopped toasted almonds
  • 24 ginger snaps, crushed
  • whipped cream (optional)



Dissolve cranberry gelatin in 1 cup boiling water. Let cool slightly.


Spray mold with cooking spray and divide gelatin among sections evenly. Place in refrigerator to chill/firm for about 30 minutes.


Dissolve raspberry gelatin in 1 cup boiling water; cool slightly.


Whip cream cheese for a few seconds to loosen and gradually add raspberry gelatin to form a smooth mixture. Pour over cranberry layer.


Top each with about a tablespoon of nuts. Return to refrigerator for at least 4 hours or overnight.


Dip mold into very warm water for about 15 seconds, unmold and place on a bed of crushed cookies to serve. Spread a thin layer of whipped cream over gelatin and gently scrape off excess with dull edge of a butter knife to highlight design. Garnish with more whipped cream, if desired.