Directions:

Dissolve lemon gelatin in 1-¼ cups boiling water; cool slightly. Combine sour cream, mayonnaise, sugar, and lemon juice; stir in apples, grapes, and pecans.

Blend the sour cream mixture into the lemon gelatin. Chill until slightly thickened-about 1 hour.

Meanwhile, dissolve orange gelatin in 1 cup boiling water. Add cold water. Pour 2/3 cup into a 6 –cup ring mold; chill until set but not firm-about 30 minutes. Chill remaining orange gelatin until slightly thickened.

Spoon the lemon gelatin fruit mixture on top of the orange gelatin in the mold. Then top with the remaining orange gelatin, so you have layers.

Chill until firm-about 4 hours or overnight. This makes about 6 cups or 12 servings.

Note:

For overnight storage of Jell-O it is wise to cover it to prevent evaporation and drying.

return to jello salads recipes from jello fresh fruit salad

return to easy salad recipes