Fruited Lemon Gelatin Salad

FRUITED LEMON GELATIN SALAD

1 package (6 ounces) lemon gelatin

2 cups boiling water

1 can (12 ounces) lemon-lime soda

1 can (20 ounces) crushed pineapple

1 can (15 ounces) mandarin oranges, drained

2 cups halved green grapes

1 egg

½ cup sugar

2 tablespoons all-purpose flour

1 tablespoon butter or margarine

1 cup whipping cream, whipped

Lettuce leaves, optional

Dissolve gelatin in boiling water. Stir in soda. Refrigerate until partially set. Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice, if necessary, to measure 1 cup; set aside. Stir pineapple, oranges and grapes into gelatin. Pour into a 13 x 9 x 2 inch dish. Refrigerate. In a saucepan over medium heat, combine egg, sugar, flour, butter and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Fold in whipped cream. Spread over gelatin. Refrigerate until firm. Cut into squares, serve on lettuce leaf.

This serves 15 to 18.