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Ribbon Salad Recipe
|Lime gelatin||2 Tablespoon (2 Packages)|
|Boiling water||2 Cup (32 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Lemon gelatin||2 Tablespoon (2 Packages)|
|Boiling water||1 Cup (16 tbs)|
|Cream cheese||1 Cup (16 tbs), softened|
|Miniature marshmallows||2 Cup (32 tbs)|
|Crushed pineapple||1 Can (10 oz) (Drained, Liquid Reserved)|
|Whipping cream||1⁄2 Pint, whipped|
|Raspberry gelatin||2 Tablespoon (2 Packages)|
Serving size: Complete recipe
Calories 2421 Calories from Fat 1439
% Daily Value*
Total Fat 162 g248.8%
Saturated Fat 99.6 g498.1%
Trans Fat 0 g
Cholesterol 598 mg
Sodium 1247.7 mg52%
Total Carbohydrates 205 g68.3%
Dietary Fiber 2.5 g10%
Sugars 170 g
Protein 26 g52.5%
Vitamin A 58.7% Vitamin C 50%
Calcium 39.7% Iron 4.9%
*Based on a 2000 Calorie diet
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.