Raspberry Carousel

salad · from the kitchen of Georgette Perkins

Raspberry Carousel — front of the card
front
Raspberry Carousel — back of the card
back

20 min active · 6 hr 15 min total · 1 six-cup molded salad (times estimated)

Ingredients

  • 1 package (3 oz) raspberry Jello
  • 2 cups boiling water (divided: 1 cup + remaining)
  • ¾ cup cranberry juice cocktail
  • 1 cup diced apple
  • ¼ cup sliced celery
  • ¼ cup chopped walnuts
  • 1 package (3 oz) lemon Jello
  • 1 container (4½ oz) Cool Whip
  • ½ cup mayonnaise

Steps

  1. Dissolve raspberry gelatin in 1 cup boiling water.
  2. Add cranberry juice cocktail and chill until thickened, about 1 hour.
  3. Fold in apple, celery, and walnuts.
  4. Spoon into a 6-cup mold and chill until set, about 15 minutes.
  5. Dissolve lemon Jello in the remaining 1 cup boiling water.
  6. Chill until slightly thickened, about 45 minutes.
  7. Combine Cool Whip and mayonnaise; fold into the lemon Jello mixture.
  8. Spoon into the mold on top of the set raspberry layer.
  9. Chill until firm, at least 4 hours.
  10. Unmold. Garnish with crisp lettuce and sliced apples, if desired.