CREAMY ORANGE SALAD

        1 gelatin packet                     1 cup cold water
        ⅓ cup sugar                          8 oz cream cheese
        zest and juice of two oranges        1 cup whipping cream
        1 cup boiling water                  ½ cup chopped nuts

Whisk the gelatin and sugar together and dissolve in boiling water. Mix in the juice and zest, remove from heat, and pour in the cold water. Add cream cheese and beat until smooth. Refrigerate until partially set.

Whip the cream and fold into the partially set gelatin. Mix with berries and chopped fruit, and chill until firm. Sprinkle chopped nuts over top before serving.

Adapted from “Fruitport Bicentennial Cook Book” (1975). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!