Christmas Salad II


Source: Estelle Scott (1999)
Prep time: 3 hoursCooking time: 30 minutesTotal time: 3 1⁄2 hours

Ingredients

1 t
vegetable oil
1 pk
sparkling white grape gelatin
1 pk
lime gelatin
1 pk
cranberry-raspberry gelatin
1 pk
frozen raspberries (slightly thawed)
1 pk
Cool Whip (8-oz, regular or lite)
1 cn
green maraschino cherries (or jar, chopped into quarters)
1 cn
red maraschino cherries (or jar, left whole)

Instructions

Mix white grape gelatin according to package directions. Use ice cubes to make up the second cup of water to make the mixture set faster. Add Cool Whip and pour into a bundt pan or other deep mold wiped with the vegetable oil. Let set until almost firm. Mix lime gelatin according to package directions, again using ice cubes. Let set until syrupy and stir in chopped green cherries. Gently pour on top of first layer and let set until almost firm. Mix cranberry-raspberry gelatin according to package directions, again using ice cubes. Let set until syrupy and stir in frozen raspberries. Gently pour on top of second layer and let set until firm. To serve, turn mold out onto serving plate and place whole red cherries evenly on the top of the white layer. Press them into the gelatin slightly to make sure they don’t fall off.