*  Exported from  MasterCook  *
 
                         Triple-Gelatin Fruit Salad
 
 Recipe By     : Jeannette Thompson
 Serving Size  : 16   Preparation Time :0:30
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Orange Layer:
    1      sm box        orange gelatin powder
    1      c             boiling water
      1/2  c             ice water
    1      tsp           freshly grated orange peel
    1      c             halved orange sections (from 2 navel orang
                         Cranberry Layer:
    1      sm box        cranberry gelatin powder
    1      c             boiling water
      1/2  c             ice water
    1 1/2  c             ripe banana chunks (from 3 bananas (
                         Creamy Lemon Layer:
    1      sm box        lemon gelatin powder
    1      c             boiling water
    6      oz            reduced fat cream cheese
    2      tbsp          sugar
      1/2  tsp           freshly grated lemon peel
    2      c             bite-size pcs peeled fresh pears mixed w/
                         2 tablespoons lemon juice
 
 Rinse a 10- to 12-cup fluted tube pan or ring mold with cold water. 
 
 Orange Layer:  Place orange gelatin in a medium metal bowl.  Add boiling water
 and stir until completely dissolved.  Stir in ice water and orange peel.
 
 Half-fill a large bowl with ice cubes and cold water.  Place bowl with gelatin
 in the ice bath.  Stir gelatin occasionally with a rubber spatula until
 mixture is thick as unbeaten egg whites.  Remove bowl of gelatin, fold in
 orange segments and pour into mold, distributing oranges evenly.  Put mold in
 freezer until gelatin sets, about 10 minutes.
 
 Cranberry Layer:  Using cranberry gelatin, proceed as directed above, omitting
 orange peel and adding bananas in place of orange segments.  Pour evenly over
 orange layer.  Return to freezer until set, about 10 minutes.
 
 Creamy Lemon Layer:  Place lemon gelatin in a medium metal bowl.  Add boiling
 water and stir until completely dissolved.
 
 In another bowl, whisk cream cheese, sugar and lemon peel until smooth.  Whisk
 into lemon gelatin until well blended.  Cool mixture as directed above.  When
 gelatin has thickened, fold in pears.  Pour evenly over cranberry layer and
 refrigerate at least 4 hours until very firm or up to 2 days.
 
 To unmold:  Dip mold up to rim into warm (not hot) water about 10 seconds.
 Invert plate over mold.  INvert mold and plate together, shaking both gently
 from side to side to release gelatin.
 
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