Christmas gelatin salad

Yield: 8 Servings

Measure Ingredient
1 can (20-oz) pineapple slices
2¾ cup Water
1 pack (6-oz) lemon gelatin
10 \N Maraschino cherries
2¼ cup Pineapple juice
1 pack (6-oz) strawberry gelatin
1 can (16-oz) whole-berry cranberry sauce

Drain pineapple, reserve ¾ cup juice. Heat reserved juice with water to boil. Stir in lemon gelatin until dissolved. Chill until slightly thickened. Spoon 1 cup into shallow 2-quart mold. Arrange pineapple slices on top. Insert a maraschino cherry in center of each slice. Pour remaining lemon gelatin over. Chill until almost set. Meanwhile, heat 2-¼ cups pineapple juice to boil. Stir in strawberry gelatin until dissolved. Chill until slightly thickened. Stir in cranberry sauce. Spoon over lemon gelatin. Chill overnight until firm.



From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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