TWO TONE TOWER SALAD 
6 oz. pineapple orange gelatin
1 3/4 c. boiling water
1 can crushed pineapple
1/2 c. finely chopped celery
2 tbsp. lemon juice
1/2 c. sour cream
1 can whole cranberry sauce
1/2 c. chopped pecans

Dissolve 6 ounces of pineapple orange gelatin in 1 3/4 cups boiling water. Pour half into separate containers. Stir in 1 can crushed pineapple, 1/2 cup finely chopped celery, 2 tablespoons juice into half the gelatin. Pour into 1 1/2 quart mold and chill. Blend 1/2 cup sour cream, 1 can whole cranberry sauce, 2 tablespoons lemon juice, 1/2 cup chopped pecans into remaining gelatin. Pour over pineapple layer. Chill until firm. Makes 8 servings.

 

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