Double-Decker Gelatin Salad
Yield: 96 servings
3 lb. 8 oz. (1-3/4 qt). strawberry or raspberry-flavor gelatin
2 qt. boiling water
1 gallon 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
1. In a large bowl dissolve gelatin in boiling water. Add cold water and lemon juice;
mix well. Reserve 2 quarts gelatin mixture.
2. 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.
3. Fold whipped topping into reserve gelatin mixture. Pour 1/4 of mixture over partially set
grape-gelatin layer in each pan. Refrigerate 30 minutes longer or until set.
4. Cut each pan 4x6. Serve in sauce dish or on lettuce-lined salad plate. Garnish with grape cluster, if desired.
Nutritional Analysis 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.