Three-Layer Cranberry Salad

1 (3 oz.) cherry gelatin
1 (3 oz.) orange gelatin
1 c. boiling water
1 Tbsp. lemon juice
1 (16 oz.) can whole berry cranberry sauce
1 1/2 tsp. lemon rind
1 (8 oz.) can crushed pineapple, undrained
1/4 c. powdered sugar
2 c. sour cream
1 (3 oz.) pkg. raspberry gelatin
1 1/2 tsp. unflavored gelatin
3/4 c. boiling water
1 c. cold water
1 (16 oz.) can jellied cranberry sauce
1 c. plain yogurt

In a large bowl, combine cherry and orange gelatins. Add 1 cup boiling water and stir until gelatins dissolve. Break up the whole berry cranberry sauce with a fork. Fold sauce into gelatin, adding the lemon rind, lemon juice and crushed pineapple. Combine well and pour into a 13 x 9 x 2-inch pan. Cover with plastic wrap and refrigerate until firm.

Make the second layer. Stir powdered sugar into sour cream and spread over cranberry-gelatin mixture when the first layer is completely set. Cover and refrigerate for 30 minutes.

To prepare third layer, combine raspberry and unflavored gelatins and add 3/4 cup boiling water, stirring until gelatins are dissolved. Stir in 1 cup cold water and chill until slightly thickened.

In another bowl, beat jellied cranberry sauce and plain yogurt with a mixer until smooth, then add the slightly thickened gelatin mixture. Beat again until mixture is very smooth and pour over the sour cream layers. Cover and return to refrigerator for at least 6 hours. To serve, cut in squares and place on a bed of lettuce.

Serves 10 to 14.

[Easter Candy Recipes] [Easter Brunch Recipes] [Easter Salad Recipes] [Easter Bread Recipes] [Easter Side Dish Recipes] [Easter Dinner Recipes] [Ham Recipes] [Easter Desserts] [Home]