2 large packages of cherry jello

1 cup diced celery

2 large cans of whole cranberries

1 cup chopped nuts

2 cups hot water

1 pint sour cream

Dissolve jello in hot water. Add other ingredients, except sour cream. Pour half in a 9×13″ glass dish and set. Then spread sour cream over the set jello mixture. Pour the other half of the jello mixture on top and put in the refrigerator to set again.

1 cup chilled eggnog
1 envelope dry whipped topping mix
1/4 teaspoon freshly grated nutmeg
1 (16 ounce) can sliced peaches, drained
1 (13 ounce) can pineapple tidbits, drained
1 medium unpared apple, chopped
1/4 cup drained and halves maraschino cherries
1/2 cup fresh or frozen blueberries
1/2 cup walnuts, chopped

In a small bowl, combine eggnog, topping mix and nutmeg. Beat at high speed with electric mixer until soft peaks form (about 5 minutes).

Combine fruits and nuts. Fold into eggnog mixture. Cover and chill in refrigerator for several hours or overnight. Stir gently before serving.

Yields 6 to 8 servings.