6 tangerines
Crisp lettuce cups
2 (3 oz.) pkgs. cream cheese
2 tbsp. top milk or cream
1/4 c. cranberry jelly

Cut peel of tangerines part way down to form 4 sections; tuck peel under like flat petals. Separate tangerine sections, but do not loosen from peel. Place each tangerine in a crisp lettuce cup. Soften cream cheese; blend in top milk. Add cranberry jelly; whip until smooth. Serve over tangerine salads. Yield: 6 salads.