Fresh Fruit Salad
|Lemon gelatin||3 Ounce (1 package, Jell O)|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Sour cream||2⁄3 Cup (10.67 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Teaspoon|
|Coarsely chopped peeled apples||2 Cup (32 tbs)|
|Halved green grapes||1 Cup (16 tbs) (seedless or pitted)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Orange gelatin||3 Ounce (1 package, Jello)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
Dissolve lemon gelatin in 1 1/4 cups boiling water; cool slightly.
Combine sour cream, mayonnaise, sugar, and lemon juice; stir in apples, grapes, and pecans.
Blend sour cream mixture into 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 notfirm about 30 minutes.
Chill remaining orange gelatin until slightly thickened.
Spoon lemon gelatin fruit mixture over orange gelatin in mold and top with remaining orange gelatin.
Chill until firm about 4 hours or overnight.