ISO: Betty Crocker Cookbook Strawberry Snowball Salad (using jello and cream cheese balls)

STRAWBERRY SNOWBALL SALAD
Source: Betty Crocker Cookbook
Servings: 6-8

1 (3 ounce) package strawberry-flavored gelatin
1 cup boiling water
1/2 cup port or other sweet red wine (or cranberry cocktail)
1/4 cup cold water
1 (3 ounce) package cream cheese, softened
1/3 cup finely chopped nuts
2 cups sliced fresh strawberries
1 or 2 tablespoon sugar

Pour boiling water over gelatin powder in bowl, stirring until gelatin is dissolved. Stir in wine and cold water. Chill until slightly thickened but not set.

Shape cream cheese into 18 balls roll each in nuts; set aside.

Sprinkle sugar over strawberries; mix gently; set aside.

Pour 1/3 cup thickened gelatin into a 6 cup ring mold. Arrange cheese balls evenly in gelatin. Spoon in sweetened strawberries over the cheese balls and gelatin.

Pour remaining thickened gelatin carefully over berries. Chill until firm.

If desired, garnish with more fresh strawberries.

Variation:

FROZEN STRAWBERRY SALAD GLACE:
Omit the cold water and substitute 1 package (1 pound) frozen strawberry halves for the fresh strawberries. Add frozen strawberries and wine to dissolved gelatin. Stir until gelatin begins to thicken. Refrigerate until set.