4 c. fresh cranberries
1 c. sugar
1/4 c. grated orange rind
1/2 c. orange juice
1 env. gelatin (plain)
1/4 c. cold water
1 pkg. lemon Jello
1 c. chopped apples
1 c. pineapple juice
1 pkg. lime Jello
1 c. hot water
1 (8 oz.) pkg. cream cheese, softened
1 c. ginger ale
1/2 c. diced celery
1/2 c. fine chopped almonds

Grind cranberries. Add sugar, orange juice and rind. Refrigerate overnight. In 1/4 cup cold water. Add envelope of gelatin and dissolve over hot water. Heat pineapple juice until hot. Dissolve lemon Jello in it. Add chopped apples and cranberry mixture; mix well. Pour into 2 quart ring mold and chill until firm.

Dissolve lime Jello in 1 cup hot water. Beat cream cheese. Gradually add lime Jello; blend until smooth. Add almonds and celery. Pour over cranberry mix. Chill until firm, unmold. Garnish endive.