1 honeydew melon
1 box frozen raspberries, partially thawed
1 box raspberry gelatin
1 c. boiling water
Green grapes
Thin lemon wedges

Dissolve gelatin in boiling water. Stir in raspberries. Chill until mixture just begins to set. Cut melon in half, cutting through stem end. Scoop out seeds. Fill melon hollows with raspberry mixture. Chill several hours until set.

Cut each melon half into 3 slices, wiping knife after each cut. Place on large serving platter in shell pattern. Surround each slice with grape clusters and lemon wedges and enjoy the compliments. Serves 6.