Double-Decker Gelatin Salad 3 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 ΒΌ 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
