From Paulette Vickery's Recipe Collection

Jubilee Salad Mold

fruits, salads

1 can dark sweet cherries, 16oz
1 pkg red raspberries, 10oz
1 pkg red raspberry jello, 6oz
1/4 cup lemon juice

Drain pitted cherries, reserving 1/2 cup syrup. Cut cherries in half, and set aside. Drain thawed raspberries, reserving syrup. Add raspberry syrup to cherry syrup. In large mixing bowl, dissolve Jello in 1 3/4 cup boiling water. Stir in lemon juice and reserved syrups. Cover and chill till partially set. Fold in cherries and raspberries. Pour into jello mold, and chill.

Yield: 8 servings



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