Celebration Salad Mold
29 oz. can peach halves, drained. Reserve liquid
6 fresh or canned maraschino cherries or raspberries
3 oz. pkg. raspberry-flavored gelatin
3 oz. pkg. lemon-flavored gelatin
6 oz. pkg or two 3 oz. pkg. lemon-flavored gelatin
1 lb. 4 oz. can crushed pineapple, drained. Reserve liquid
8 oz. cream cheese
1 cup sour cream
3 oz. black-raspberry gelatin
1 1/4 cups canned blueberries, reserve liquid
Oil 10-inch tube pan or 12-cup mold. Place 6 cherries or raspberries in center of 6 peach halves and place cut side down in mold.
Dissolve raspberry gelatin in 3/4 boiling water; add 3/4 cup reserved peach liquid. Chill until slightly thickened and pour over peaches. Chill until firm.
Dissolve lemon gelatin in 1 1/2 cups boiling water; add 1 1/2 cups reserved pineapple liquid. Chill slightly.
In medium size bowl beat cream cheese with sour cream until smooth. Add lemon gelatin and drained pineapple. Pour over raspberry layer. Chill until firm.
Dissolve black raspberry gelatin in 3/4 cup boiling water; add 1 cup reserved blueberry liquid. Chill slightly and add blueberries. Pour over lemon layer.
Chill several hours until firm.
To unmold dip in hot water several seconds and invert on serving platter.
Recipes: Back to Salads/Vegetables | Back to Main Menu
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