Cooking for a Crowd Recipes
Double-Decker Gelatin Salad
Yield: 36 servings
Ingredients
- 3 pounds 8 ounces (1 3/4 quarts) strawberry or raspberry flavor gelatin
- 2 quarts boiling water
- 1 gallon cold water
- 1 cup lemon juice
- 6 pounds (1 gallon) California seedless grapes
- 2 quarts whipped topping
- 96 lettuce leaves (optional)
- 96 small grape clusters (optional)
Instructions
- In a large bowl dissolve gelatin in boiling water. Add cold water and lemon juice; mix well. Reserve 2 quarts gelatin mixture.
- Place 1 quart grapes in bottom of each of four 12 x 20 x 2 inch pans. Pour 1 quart gelatin mixture into each pan.
- Refrigerate for 30 to 45 minutes 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 minutes 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.
Nutrition
Per serving: Calories 88, Carbohydrates 20g, Protein 2g., Sodium 43mg, Fat 1g, Cholesterol 0mg, Calories from Fat 7%, Fiber .3g