HOLLY 'N BERRIES SALAD 3 3-ounce packages of strawberry Jell-O 3 3-ounce packages of lime Jell-O 6 cups boiling water 3 1/2 cups cold water 2 envelopes Knox gelatin 2 cups milk 1 cup sugar 16-ounce carton sour cream Dissolve 1 package strawberry Jell-O and lime Jell-O separately in 1 cup boiling water each. Add 1/2 cup cold water to each. Put each Jell-O in a different 13-by-9-inch pan. Refrigerate. Dissolve 1 package strawberry Jell-O with 1 cup boiling water. Stir in 1/2 cup cold water. Pour into a 10-inch fluted tube pan sprayed with Pam. Chill until almost set, about 30 minutes. Soften Knox gelatin in 1/2 cup of cold water. Let stand five minutes. Heat milk in a saucepan over medium heat to just below boiling. Stir in softened Knox gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When red layer is set, carefully spoon 1 1/2 cups white mixture over it. Then dissolve 1 package of Lime Jell-O in 1 cup boiling water and stir in 1/2 cup cold water. Pour on top of white layer. chill over night. Invert on large platter. Using a holly cookie cutter, cut out the lime Jell-O in the 13-by-9-inch pan. Sprinkle sugar on the holly and arrange around the platter. Using the smallest circle cookie cutter, cut out strawberry Jell-O in the 13-by-9-inch pan and arrange in the holly leaves. Serves 16. Note: I always make sure each layer is thoroughly set and chilled before I add the next layer. I cool down each Jell-O by putting the bowl in another bowl filled with cold water.
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