Cranberry Soufflé Salad

A saucepan, combine 1 1/4 cups of the orange juice, cranberry and gelatin.

Cook and stir over medium heat until gelatin dissolves. Stir remaining orange juice. Transfer medium mixing

Apply a seal; chill until partially

(consistency of an unbeaten egg white).

In a small mixing beat whipping cream to soft peaks; fold into gelatin mixture.

Apply seal; refrigerate until mixture mounds.

Into the gel-ring mold.

Apply seal; chill 4 to 6 hours or until set.

To unmold salad, immerse mold into warm water for 20 to 30 seconds; do not melt gelatin. Remove large seal; center an inverted serving plate over mold.

Carefully lift off inner with orange wedges and garnish with orange leaves, if desired.

Garnish outer edge of salad with additional whipped cream and cranberries, if desired. Makes 8 to 10 servings.