Yield: 8 servings
Measure | Ingredient |
---|---|
1 small | Raspberry jello |
1 small | Lemon jello |
2 cups | Water; boiling, divided |
¾ cup | Cranberry juice |
1 cup | Apples; diced |
¼ cup | Celery; sliced |
½ cup | Nuts; chopped |
½ cup | Mayonnaise |
4½ ounce | Cool Whip |
PATTI - VDRJ67A
Dissolve raspberry jello in 1 cup boiling water. Add cranberry juice; chill until thickened (about 1 hour). Fold in apples, celery and nuts; spoon into 6 cup mold. Chill until set. Meanwhile, dissolve lemon jello in 1 cup boining water. Chill until thickened. Combine Cool Whip and mayonnaise; fold into lemon jello. Spoon into mold on top of raspberrry jello. Chill unitl firm; about 4 hours. Unmold.
Garnish with salad greens and sliced apples.