2 env. Knox unflavored gelatin
3/4 c. sugar
1 1/2 c. boiling water
1 c. ginger ale, chilled
1 1/2 c. ground cranberries

CREAMY LAYER:

3 env. Knox unflavored gelatin
1/3 c. sugar
1 c. boiling water
1/3 c. Hiram Walker Cranberry Cordial
3 c. dairy sour cream
2 1/2 c. lemon or orange sherbet, softened
1 1/2 c. coarsely chopped walnuts

Cranberry layer: In medium bowl, mix gelatin with sugar; add boiling water and stir until gelatin is completely dissolved. Stir in ginger ale and cranberries. Turn into 10 inch fluted tube pan or 12 cup mold; chill until almost set.

Creamy layer: In large bowl, mix gelatin with sugar; add boiling water and stir until gelatin is completely dissolved. With wire whip or rotary beater, blend in cranberry cordial, sour cream and sherbet. Let stand until mixture is slightly thickened, about 1 minute; fold in walnuts. Spoon onto almost set cranberry layer; chill until firm. Garnish with frosted cranberries. Makes about 16 servings.

Substitution: Use 1 can (16 ounce) whole berry cranberry sauce and decrease sugar to 1/2 cup.)