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Bing Cherry Mold
1 pkg. cherry jello
1 c. hot water
1/2 c. canned Bing cherry juice
1/4 c. lemon juice
1/2 c. canned pitted Bing cherries, drained
1 c. fresh grapefruit sections
Dissolve gelatin in hot water. Add fruit juices. Cover bottom of 1-quart mold with gelatin. Chill until firm. Chill remaining gelatin until slightly thickened. Arrange layer of cherries and grapefruit on the firm gelatin and cover with enough of slightly thickened gelatin to hold fruit in place. Chill until firm. Add fruit to remaining gelatin. Pour on top of firm gelatin and chill until all is firm. Unmold and garnish with lettuce. Serve with dressing. Serves 6.
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