1 (3 oz.) pkg. cream cheese, softened
1 c. heavy cream
2 1/2 c. miniature marshmallows
1 lb. fresh or frozen cranberries
1 med. apple, cored & quartered
2/3 c. sugar
1 (6 oz.) pkg. cherry flavored gelatin
2 c. boiling water + 1 c. cold water
1/2 c. chopped walnuts
8 red + 8 green candied or maraschino cherries

Whip cream cheese in bowl until creamy, using electric mixer. At low speed, gradually add heavy cream (do not beat). Stir in marshmallows. Cover and chill 8 hours or overnight to soften marshmallows.

Grind together cranberries and apples in food grinder, using coarse blade. Add sugar; set aside.

Dissolve gelatin in boiling water in bowl. Chill until thick and syrupy. Fold in cranberry mixture and walnuts. Pour into 12"x8"x2" glass baking dish (2 quart). Cover; chill until set.

Whip chilled marshmallow topping at high speed until thick and creamy, using electric mixer. Spread over gelatin. Chill until serving time.