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. (1¾ 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 ¼ 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.
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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