Christmas Gelatin Salad
From the kitchen of Elizabeth Floyd-Black
Ingredients
1 can (20 ounce) pineapple slices
2-3/4 cups water
1 package (6 ounce) lemon gelatin
10 maraschino cherries
2 1/4 cups pineapple juice
1 package (6 ounce) strawberry gelatin
1 can (16 ounce) whole cranberry sauce
Directions
Drain pineapple, reserve juice (3/4 cup).
Heat reserved 3/4 cup of juice with water to boil.
Stir in lemon gelatin until dissolved.
Chill until slightly thickened.
Spoon 1 cup into shallow 2 quart mold. Arrange pineapple slices on top.
Insert a maraschino cherry in the center of each pineapple ring.
Pour remaining lemon gelatin over.
Chill until almost set.
Meanwhile, heat 2 1/4 cups pineapple juice to boil.
Stir in strawberry gelatin until dissolved.
Chill until slightly thickened.
Stir in cranberry sauce.
Spoon over lemon gelatin.
Chill overnight until firm.
