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3 Tbsp. plain gelatin
1 c. sugar
4 c grapefruit segments and
9 Tbsp. cold water
1 c. boiling water
1 large pkg. cream cheese
1 c. chopped nuts

Soak gelatin in cold water. Dissolve sugar in boiling
water. Add gelatin and stir until dissolved. Cool. When
cooled, add grapefruit and juice. Divide mixture in 2 parts.
Put half in 9 x 13-inch pan. Put in refrigerator to congeal.
Mash cream cheese with dash of salt and enough cream to make
squashing consistency, add chopped nuts. Spread on top of
congealed grapefruit mixture. Pour the remaining half of
grapefruit gelatin mixture, which has been kept at room temper-
ature, on top. Return to refrigerator to congeal. Cut in
squares, serve on lettuce. Serves 12.

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