Just as the recipes I posted in November had Thanksgiving potential, this month’s recipes will be contenders for a holiday celebration, starting with this one. Don’t let the name fool you. It’s a salad from the same category that includes macaroni “salad” and potato “salad.” In my opinion, of all the salad categories, it’s the best one.
FLUFFY WATERMELON SALAD
INGREDIENTS
- 3 envelopes plain gelatin
- 1 cup boiling water
- 3 cups watermelon puree
- 1 cup lightly toasted coconut
- 4 cups whipped topping
- 2 cups shredded sweetened coconut
DIRECTIONS
Dissolve the gelatin in the boiling water and stir into the watermelon puree. Pour the mixture into a 9 x 13 casserole dish and chill overnight or until very firm. Lightly toast cup of coconut and set aside to cool. Add layer of whipped cream to serving dishes. Cut chilled gelatin/puree mixture into small squares and place in serving dishes over layer of whipped cream. Top with sweetened coconut. Add dollop of whipped topping and sprinkle with toasted coconut. Serve immediately.
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