"This recipe is most treasured because it's from my husband's grandmother. A savory turkey salad is cleverly topped with cranberry-raspberry gelatin for an eye-catching dish. --Kim Kirven, Wadsworth, Ohio"
In a mixing bowl, dissolve lemon gelatin in 1 cup of boiling water; refrigerate for 1 hour or until slightly thickened. Beat for 1 minute on high speed. Stir in turkey, celery, cheese, almonds, eggs if desired, mayonnaise, cream, salt and onion salt. Spread evenly into a 13-in. x 9-in. x 2-in. dish. Cover and refrigerate until firm, about 2 hours.
Dissolve the raspberry gelatin in remaining boiling water; stir in cranberry sauce until melted and blended. Spoon over turkey mixture. Refrigerate for 2 hours or until set. Cut into squares.