This version of seven-layer salad is cool and creamy and crunchy and chewy. Sometimes I make my molded salads with vegetables, but I decided to make this one chock-full of sweet, yummy fruit. And what a wise decision it was.
- 2 packages (0.3 ounce each) regular or sugar-free lemon gelatin
- 2 cups boiling water, plus 1 ½ cups cold
- 1 tablespoon fresh lemon juice
- ½ cup drained mandarin orange segments
- ¼ cup coarsely chopped walnuts
- 2 tablespoons raisins
- 1 banana, peeled and sliced
- 2 tablespoons chopped dried apricots
- 1 can (8 ounces) crushed pineapple, drained well
- 1 cup cottage cheese
- In a medium heatproof bowl, mix the gelatin with the boiling water until completely dissolved. Stir in the cold water and lemon juice. Refrigerate, covered, until the gelatin is just wiggly but not firmed up (like loose jelly), about 1 hour.
- Spoon ½ cup of the gelatin into a 6-cup mold. Arrange the orange segments over the top and cover with another ½ cup gelatin. Scatter the walnuts and raisins on top and cover with another ½ cup gelatin. Next, layer the banana and apricots on top of the gelatin.
- In a small bowl, fold 1 cup of the gelatin into the crushed pineapple and spoon evenly over the banana layer. Fold the cottage cheese into the remaining 1 cup gelatin and spoon over the pineapple layer. Refrigerate until firm, about 4 hours or overnight. Unmold and serve.
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