2 envelopes unflavored gelatin
3/4 c. sugar
1 1/2 c. boiling water
1 c. ginger ale
1 1/2 c. fresh cranberries, ground
2 envelopes unflavored gelatin
3 tbsp. sugar
1/2 c. plus 2 tbsp. boiling water
1 1/2 c. commercial sour cream
1 1/4 c. lemon or pineapple sherbet, softened
1/4 c. chopped walnuts or pecans

Combine 2 envelopes gelatin and 3/4 cup sugar in a medium bowl; add 1 1/2 cups water and stir until gelatin is dissolved. Stir in ginger ale and cranberries. Pour into a lightly greased 8 cup mold and chill until almost set.

Combine 2 envelopes unflavored gelatin and 3 tablespoons sugar in a medium bowl. Add 1/2 cup plus 2 tablespoons boiling water and stir until gelatin is dissolved. Add sour cream and sherbet. Beat at low speed of electric mixer until well blended; cool. Fold in walnuts; pour sour cream mixture over cranberry layer in mold. Chill until firm.