Recipe 207

Name:

Recipe name and category: Three Layer Fruit Jello Mold

No. of servings: 12-14

Preparation time: one day

Recipe ingredients and directions:

Prepare a 13 inch round mold by brushing it with oil.

To prepare:

1^st layer: Dissolve a 6 ounce package of lemon jello in 3 cups of boiling water until dissolved. Pour ¼ inch of liquid in bottom of mold let cool. Make a design in the liquid jello of canned pineapple slices, canned sliced pears, and large red grape in center of pineapple rings. When firm, pour remaining lemon jello over the design. Chill until firm.

2^nd layer: Dissolve on 6 ounce package of lime jello in 3 cups of boiling water until dissolved, let cool. Whip in one pint of sour cream and ½ cup of crushed pineapple. Gently pour over the 1^st layer. Let harden.

3^rd layer: Dissolve one 6 ounce package and one 3 ounce package of black raspberry jello in 5-1/4 cups of boiling water, cool thoroughly. Pour over 2^nd layer.

When firmly set unmold on to a 15 inch round tray. Garnish with endive, curly chicory and a jar of red sliced apples.

May be served with cream cheese thinned with milk or cream.

Jello flavors (colors) may be varied according to season of the year. Juices from canned fruit may be substituted for water but only for 2^nd and 3^rd layers. Can be made in one day.

Recipe source: Modified from other recipes.

Recipe anecdote: The red, white and green version is a spectacular presentation on a Christmas buffet table, and so refreshing.