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Gooseberry Salad

1 pkg. lemon Jello
1 pkg. lime Jello
2 c. boiling water
1 (No. 2) can gooseberries (Oregon Brand)
1 c. sugar
1 c. celery, diced
1 c. grated cheddar cheese
1 pkg. Cool Whip
1/2 c. mayonnaise

Combine Jellos with boiling water. Dissolve Jello. Add gooseberries (undrained) and sugar. Let sugar dissolve. Add celery and 3/4 cup of the cheese. Refrigerate all until firm. Then mix Cool Whip with mayonnaise and spread on top. Sprinkle remaining cheese on top. Put in an 8 x 13 inch casserole. Refrigerate overnight. Serves 12.

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