Recipe for Double-decker Gelatin Salad from the Cooking For A Crowd section.
Double-Decker Gelatin Salad3 pounds 8 ounces. (1 3/4 quarts) strawberry or raspberry flavor gelatin
2 quarts boiling water
1 gallon cold water
1 cup lemon juice
6 pounds (1 gallon) California seedless grapes
2 quarts 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 12 x 20 x 2-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 4 x 6 rows. Serve in sauce dish or on lettuce-lined salad plate. Garnish with a 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
We hope you enjoy your freshly made Double-decker Gelatin Salad. This recipe came from Cooking For A Crowd's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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