Looking for a festive dish to light up the holiday spread? This pretty pale-green gelatin salad is eye-catching and has a delightful, tangy flavor. —Cyndi Fynaardt, Oskaloosa, Iowa
- 2 packages (3 ounces each) lime gelatin
- 2 cups boiling water
- 1 quart lime sherbet
- 1 carton (8 ounces) frozen whipped topping, thawed
- In a large bowl, dissolve gelatin in boiling water. Beat in sherbet until melted. Add whipped topping; beat well.
- Pour into an 8-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a serving platter. Yield: 10 servings.
Originally published as Lime Gelatin Salad in Country December/January 2010, p49
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