Raspberry Carousel
Yield
8 servingsPrep
20 minCook
0 minReady
5 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
raspberry |
|
| 1 | package |
jello
lemon |
|
| 2 | cups |
water
boiling, divided |
|
| ¾ | cup |
cranberry juice
|
|
| 1 | cup |
apples
diced |
*
|
| ¼ | cup |
celery
sliced |
|
| ½ | cup |
nuts
chopped |
|
| ½ | cup |
mayonnaise
|
|
| 4 ½ | ounces |
whipped topping, prepared
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
raspberry |
|
| 1 | package |
jello
lemon |
|
| 473 | ml |
water
boiling, divided |
|
| 177 | ml |
cranberry juice
|
|
| 237 | ml |
apples
diced |
*
|
| 59 | ml |
celery
sliced |
|
| 118 | ml |
nuts
chopped |
|
| 118 | ml |
mayonnaise
|
|
| 130.1 | ml/g |
whipped topping, prepared
|
|
Directions
Dissolve raspberry jello in 1 cup boiling water.
Add cranberry juice, chill until thickened (about 1 hour).
Fold in apples, celery and nuts, spoon into 6 cup mold.
Chill until set. Meanwhile, dissolve lemon jello in 1 cup boining water.
Chill until thickened.
Combine Cool Whip and mayonnaise; fold into lemon jello.
Spoon into mold on top of raspberrry jello.
Chill unitl firm, about 4 hours. Unmold.
Garnish with salad greens and sliced apples.
