Cooking For A Crowd - Large Sized Salad Recipes
 Double-Decker Gelatin Salad Recipe
Recipes for Quantity Cooking

 

Double-Decker Gelatin Salad

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

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 12x20x2-inch pans. Pour 1 quart gelatin mixture into each pan. Refrigerate 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 4x6. Serve in sauce dish or on lettuce-lined salad plate. Garnish with grape cluster, if desired.

Serves 96

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

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