Ribbon Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
2 packages lime flavored gelatin
2 cups boiling water
1 1/2 cups cold water
2 packages lemon flavored gelatin
1 cup boiling water
1 package cream cheese, softened
2 cups miniature marshmallows
1 can crushed pineapple, drained, liquid reserved
1/2 pint whipping cream, whipped
2 packages raspberry flavored gelatin
2 cups boiling water
1 1/2 cups cold water
Directions
Dissolve lime gelatin in 2 cups boiling water; add 1 1/2 cups cold water.
Pour into a 14 x 10 x 2 inch pan.
Chill until set.
Dissolve lemon gelatin in 1 cup boiling water in top of double boiler.
Add cream cheese, which has been cut into small pieces, and marshmallows; beat until well blended.
Remove from heat and stir in pineapple and pineapple liquid.
Cool; fold in whipped cream.
Spoon over top of chilled lime gelatin.
Chill until lemon layer is firm.
Dissolve raspberry gelatin in 2 cups boiling water.
Add 1 1/2 cups cold water.
Cool; then pour over chilled lemon layer.
Chill until firm.
Pour into a 14 x 10 x 2 inch pan.
Chill until set.
Dissolve lemon gelatin in 1 cup boiling water in top of double boiler.
Add cream cheese, which has been cut into small pieces, and marshmallows; beat until well blended.
Remove from heat and stir in pineapple and pineapple liquid.
Cool; fold in whipped cream.
Spoon over top of chilled lime gelatin.
Chill until lemon layer is firm.
Dissolve raspberry gelatin in 2 cups boiling water.
Add 1 1/2 cups cold water.
Cool; then pour over chilled lemon layer.
Chill until firm.
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