Cranberry Turkey Salad

• 1 package (3 ounces) lemon gelatin
• 2 cups boiling water, divided
• 2 cups cubed cooked turkey or chicken
• 4 celery ribs, chopped
• 8 ounces process cheese (Velveeta), cubed
• 1 cup chopped almonds
• 3 hard-boiled large eggs, chopped, optional
• 1 cup Miracle Whip
• 1 cup heavy whipping cream, whipped
• 1/2 teaspoon salt
• 1/2 teaspoon onion salt
• 1 package (3 ounces) raspberry gelatin
• 1 can (14 ounces) whole-berry cranberry sauce

1. In a bowl, dissolve lemon gelatin in 1 cup of boiling water; refrigerate for 1 hour or until slightly thickened. Beat for 1 minute on high speed. Stir in turkey, celery, cheese, almonds, eggs if desired, Miracle Whip, cream, salt and onion salt. Spread evenly into a 13-in. x 9-in. dish. Cover and refrigerate until firm, about 2 hours.
2. Dissolve the raspberry gelatin in remaining boiling water; stir in cranberry sauce until melted and blended. Spoon over turkey mixture. Refrigerate for 2 hours or until set. Cut into squares.

lemon gelatin, boiling water, chicken, celery, process cheese, almonds, eggs, miracle, heavy whipping cream, salt, onion salt, raspberry gelatin, wholeberry

Taken from www.tasteofhome.com/recipes/cranberry-turkey-salad/ (may not work)