Recipe for cooking double-decker gelatin salad

Super Salad Recipes :: Large Yield Salads

Double-Decker Gelatin Salad

3 lb. 8 oz.. (1 3/4 qt.) strawberry or raspberry flavor gelatin
2 qt. boiling water
1 gallon cold water
1 C. lemon juice
6 lb. (1 gallon) California seedless grapes
2 qt. whipped topping
96 lettuce leaves, optional
96 sm. grape clusters (optional)

In a lrg. bowl dissolve gelatin in boiling water. Add cold water and lemon juice; mix well. Reserve 2 qt. gelatin mixture.

Place 1 qt. grapes in bottom of each of four 12 x 20 x 2-in. pans. Pour 1 qt. gelatin mixture into each pan. Refrigerate 30 to 45 min. or until gelatin begins to thicken.

Fold whipped topping into reserved gelatin mixture. Pour of mixture over partially set grape-gelatin layer in each pan. Refrigerate 30 min. longer or until set.

Cut each pan 4 x 6 rows. Serve in sauce dish or on lettuce-lined salad plate. Garnish with a grape cluster, if desired.

Servings 96.

Per servings: Cal. 88, Carbohydrates 20 g, Protein 2 g., Sodium 43 mg, Fat 1 g, Cholesterol 0 mg, Cal. from Fat 7%, Fiber .3 g