Fruit Refresher

Provided by Dawn Huber (1999)

1 or 2 regular size cans of crushed pineapple (drained)
6 navel oranges
2 or 3 cans of mandarin oranges
a few maraschino cherries (cut up)
2 or 3 bananas - added when ready to serve

Dressing:

Dissolve 2 envelopes of Know unflavored gelatin in 2 cups cold water.  Add juice from 1 lemon.  Add 1 1/2 cups of boiling water plus 1 1/2 cups sugar.  Mix everything but bananas at least 1 day ahead.

Layered Fruit Salad

Provided by Betty Weaver (1995)

2 cups shredded iceberg lettuce
2 golden delicious apples
2 navel oranges
2 cups seedless green grapes
1/3 cup mayonnaise
1/3 cup sour cream
1 cup shredded mild cheddar cheese

Spread lettuce on the bottom of a 2 quart serving dish.  Core apples, slice thinly and layer over lettuce.  Peel and section oranges, and squeeze a tsp or so of juice on the apples, then arrange slices on top of apples.  Layer grapes.  Combine mayonnaise and sour cream and spread over grapes.  Sprinkle cheddar cheese over all.  Cover dish tightly with plastic wrap.  Refrigerate overnight.