Recipe Baking: THANKSGIVING DAY SALAD

   Make the day before. 1 (6 oz.) pkg. raspberry flavored gelatin 2 (10 oz.) pkgs. frozen, sliced strawberries, thawed 1 (16 oz.) can whole cranberry sauce 1/2 c. pecan pieces Lettuce leaves Bring water to a boil in a saucepan over high heat. Pour over the gelatin in the mixing bowl. Stir to dissolve the gelatin. Add the strawberries and cranberry sauce, stirring to break up the sauce. Stir in the nuts. Pour into a pretty 2 quart ring mold. Refrigerate overnight. Before Thanksgiving dinner, unmold the salad on a large platter. (To help unmold the salad, run a knife around the edge of the mold. Dip the mold into warm water for a few seconds, being careful not to get water on the salad. Place serving platter over the top and turn over, holding both together.) Surround with lettuce leaves. Refrigerate and prepare the topping.SALAD TOPPING:
1 (3 oz.) pkg. cream cheese, softened
1 c. dairy sour cream
1/3 c. sugar
1 tbsp. fresh lemon juice

Combine cream cheese, sour cream, sugar, and lemon juice in a small bowl. Beat with an electric mixer until well blended. Spoon into a serving bowl and cover with plastic wrap. Refrigerate until ready to serve. (Makes 10 servings.)

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