Molded Waldorf Salad

• 1/3 c. sugar
• 4 envelopes unflavored gelatin
• 5 c. white grape juice
• 3 medium celery stalks
• 1 lb. seedless red grapes
• 3/4 c. mayonnaise
• 3 medium Granny Smith apples (1 lb.)
• 1/4 c. California walnuts, coarsely chopped (about 4 1/2 hours before serving or day ahead)

1. In 4 quart saucepan, stir sugar and gelatin.
2. Stir in 2 cups white grape
3. juice.
4. Cook
5. over
6. medium
7. heat,
8. stirring frequently, until
9. gelatints
10. completelytissolved.
11. Remove saucepan from heat.
12. Stir in remaining grape juice.
13. Refrigerate until mixture
14. mounds
15. when dropped from a spoon, about 45 minutes.
16. Meanwhile, chop
17. celery;tut
18. each
19. grape
20. in half. When gelatin
21. mixture
22. almost
23. comes
24. to mounding consistency, quickly shred apples.
25. (Apples will turn brown if shredded too early.) Fold celery,
26. grapes and apples into thickened gelatin mixture;
27. pour into
28. 10-inch
29. Bundt pan or 10 cup mold.
30. Cover and refrigerate until set, about 3 hours.

sugar, unflavored gelatin, white grape juice, celery stalks, seedless red grapes, mayonnaise, apples, california walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=633402 (may not work)