Roquefort Cheese Dessert Salad
|Unflavored gelatin envelope||3 Tablespoon (3 Envelopes)|
|Cold water||2 Cup (32 tbs)|
|Crumbled roquefort cheese||1 Cup (16 tbs)|
|Cream style cottage cheese||1 Cup (16 tbs)|
|Cream cheese package||3 Ounce, softened|
|Heavy cream||1 Cup (16 tbs), whipped|
|Orange sections||3 Cup (48 tbs)|
|Strawberry halves||1 Cup (16 tbs)|
Sprinkle gelatin over cold water to soften.
Cook over boiling water, stirring constantly, until gelatin is dissolved.
Beat Roquefort, cottage and cream cheeses until smooth.
Gradually add gelatin mixture, beating until smooth.
Chill until slightly thickened.
Fold in whipped cream.
Turn into 9-inch ring mold (about 6 cups capacity).
Chill until set (about 3 hours).
Fill with orange sections and strawberries.
Garnish with water cress.