Christmas Tree Salads

1 envelope unflavored gelatine
1/4 cup cold water
1 (16 ounce) can jellied cranberry sauce
1 cup finely shredded cabbage
1/4 cup diced celery
1/2 cup chopped walnuts

Place gelatine in heatproof custard cup. Add cold water; let stand for 2 minutes. Place cup in pan of boiling water; heat until gelatine is dissolved.

Mash cranberry sauce with fork; stir in gelatine. Stir in cabbage, celery and walnuts. Spoon into cone-shaped paper cups supported in small glasses; chill until firm.

To serve, place on lettuce; peel off paper cups. Garnish with softened cream cheese.

Yields 4 to 6 servings.