Double-Decker Gelatin Salad

3 pounds 8 ounces (1 3/4 quarts) strawberry or raspberry flavor gelatin
2 quarts boiling water
1 gallon cold water
1 cup lemon juice
6 pounds (1 gallon) California seedless grapes
2 quarts whipped topping
96 lettuce leaves, optional
96 small grape clusters (optional)

In a large bowl dissolve gelatin in boiling water. Add cold water and lemon juice; mix well. Reserve 2 quarts gelatin mixture.

Place 1 quart grapes in bottom of each of four 12 x 20 x 2-inch pans. Pour 1 quart gelatin mixture into each pan. Refrigerate 30 to 45 minutes or until gelatin begins to thicken.

Fold whipped topping into reserved gelatin mixture. Pour � of mixture over partially set grape-gelatin layer in each pan. Refrigerate 30 minutes longer or until set.

Cut each pan 4 x 6 rows. Serve in sauce dish or on lettuce-lined salad plate. Garnish with a grape cluster, if desired.

Serves 96.

Per serving: Calories 88, Carbohydrates 20 g, Protein 2 g., Sodium 43 mg, Fat 1 g, Cholesterol 0 mg, Calories from Fat 7%, Fiber .3 g