GARDEN PARTY SALAD

1 (1 lb., 4-oz.) can Dole Pineapple Chunks in Juice
2 packages (6-oz. ea.) lemon gelatin
3 cups boiling water
3 cups cold water
1/2 cup dry sherry or orange uce
1/8 teaspoon salt
1 cup halved strawberries
1/2 medium cantaloupe

Drain pineapple reserving juice.

Dissolve gelatin in 3 cups boiling water. Stir in reserved pineapple juice, cold water, sherry. and salt. .

Arrange seven strawberries in large rounded sections at bottom a 9-cup Bundt pan. Pour 1/2 cup gelatin mixture over berries. Chill until just set.

Peel and cut cantaloupe into seven wedges. Cut through gelatin with spatula at pan ridges. Stand a cantaloupe wedge in each ridge.

Chill remaining gelatin mixture to consistency of unbeaten egg white. Fold in remaining strawberries and pineapple. Spoon into Bundt pan between cantaloupe slices and over top. Chill firm overnight.

Makes 10 servings
From: Recipelink.com
Source: Recipe booklet: Bundt Pan Spectaculars from the Dole Kitchens, not dated