Buffet Slaw

2 cans (8 1/4 ounces each) crushed pineapple in juice
2 packages (4-serving size) or 1 package (8-serving size)
JELL-O Brand Lemon Flavor Gelatin
1 1/2 cups boiling water
Ice cubes
3 tablespoons vinegar
1/2 teaspoon celery salt
1 cup each finely shredded green and red cabbage
1/4 cup chopped parsley
1 tablespoon finely chopped onion

Drain pineapple, reserving juice. Add water to juice to make
1 cup. Set aside. Completely dissolve gelatin in boiling water.
Combine measured liquid and ice cubes to make 2 1/2 cups. Add
to gelatin with vinegar and celery salt, stirring until slightly
thickened. Remove any unmelted ice. Chill until thickened, about
10 minutes. Fold in pineapple, cabbage, parsley and onion.
Pour into 8-cup bowl. Chill until set, about 3 hours. Garnish
with cabbage leaves, parsley and onion rings, if desired.

Makes 6 cups or 12 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.