2 c. boiling water
1 can (8 oz.) jellied cranberry sauce
1 can pitted dark sweet cherries, halved
1 1/2 c. liquid
1 apple, diced
2 pkg. (3 oz. each) lemon flavored gelatin
1 c. dairy sour cream
1/2 c. chopped walnuts

In a bowl, pour boiling water over gelatin; stir until dissolved. Set aside 1/2 cup gelatin to cool. Pour remaining gelatin into 1 1/2 quart saucepan, heat with cranberry sauce until sauce is melted. Drain cherries; reserving syrup. Add water to syrup to make 1 1/2 cups; add to cranberry mixture. Chill until partially set.

Combine 1/2 cup reserved lemon gelatin with sour cream. Chill until partially set. Stir cherries, apple and nuts into cranberry gelatin; pour 1/4 cup mixture into 7 cup mold; add remaining cranberry gelatin alternately with sour cream-gelatin mixture; swirl gently with spatula. Chill until firm. Unmold onto serving plate.