Triple-gelatin fruit salad

16 Servings

Ingredients

Quantity Ingredient
1 small Box orange gelatin powder
1 cup Boiling water
½ cup Ice water
1 teaspoon Freshly grated orange peel
1 cup Halved orange sections (from
2 Navel orang
Cranberry Layer:
1 small Box cranberry gelatin powder
1 cup Boiling water
½ cup Ice water
1½ cup Ripe banana chunks (from 3
Bananas(
Creamy Lemon Layer:
1 small Box lemon gelatin powder
1 cup Boiling water
6 ounces Reduced fat cream cheese
2 tablespoons Sugar
½ teaspoon Freshly grated lemon peel
2 cups Bite-size pcs peeled fresh
Pears mixed w/
2 tablespoons Lemon juice
Orange Layer:

Directions

Rinse a 10- to 12-cup fluted tube pan or ring mold with cold water.

Orange Layer: Place orange gelatin in a medium metal bowl. Add boiling water and stir until completely dissolved. Stir in ice water and orange peel.

Half-fill a large bowl with ice cubes and cold water. Place bowl with gelatin in the ice bath. Stir gelatin occasionally with a rubber spatula until mixture is thick as unbeatenegg whites. Remove bowl of gelatin, fold in orange segments and pour into mold, distributing oranges evenly. Put mold in freezer until gelatin sets, about 10 minutes.

Cranberry Layer: Using cranberry gelatin, proceed as directed above, omitting orange peel and adding bananas in place of orange segments.

Pour evenly over orange layer. Return to freezer until set, about 10 minutes.

Creamy Lemon Layer: Place lemon gelatin in a medium metal bowl. Add boiling water and stir until completely dissolved.

In another bowl, whisk cream cheese, sugar and lemon peel until smooth. Whisk into lemon gelatin until well blended. Cool mixture as directed above. When gelatin has thickened,fold in pears. Pour evenly over cranberry layer and refrigerate at least 4 hours until very firm or up to 2 days.

To unmold: Dip mold up to rim into warm (not hot) water about 10 seconds. Invert plate over mold. INvert mold and plate together, shaking both gently from side to side to release gelatin.

Recipe By : Jeannette Thompson From: Carol Taillon <taillon@...: Fri, 25 Oct 1996 16:48:38 ~0400 (

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