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.
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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, .