From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Theda Ruetz, Proposal Dept. [N. B.: I have not made this recipe.]
This is a pretty salad for the Christmas holidays but good anytime.
Boil together 1 pkg. cranberries and 1 1/2 cups water until opened as for sauce. Add 1 1/2 cups sugar while hot. (Or you can use frozen cranberry relish from store). Dissolve 1 pkg. family size cherry Jello in 1 cup hot water; add to cranberries. Pour 1/2 of mixture in oblong or square pyrex pan; let set in refrigerator until firm. Leave the remaining mixture at room temperature. Blend 1/2 pint sour cream with one 8 oz. pkg. cream cheese; spread 1/2 on chilled Jello, return to refrigerator & chill; when firm pour remaining Jello over; chill again; then pour balance of cheese on top. Chill for several hours, cut in squares and serve on lettuce leaf.
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