Ribbon Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 (3-oz.) pkg. each: lime, lemon and raspberry Jello
3 c. boiling water
1 c. miniature or diced marshmallows
1 1/2 c. cold water
2 (3-oz.) pkgs. cream cheese, softened
1/2 c. mayonnaise
1 c. cream, whipped
1 (1 lb. 4 1/2 oz.) can crushed pineapple
Directions
Dissolve Jello flavors separately, using 1 cup boiling water for each.
Stir marshmallows into lemon gelatin; set aside.
Add 3/4 cup cold water to lime gelatin; pour into 13 x 9 x 2-inch pan.
Chill until set, but not firm.
Add 3/4 cup cold water to raspberry gelatin; set aside at room temperature.
Add cream cheese to lemon mixture; beat until blended.
Chill until slightly thickened.
Blend in mayonnaise, whipped cream and crushed pineapple.
Chill until very thick; spoon gently over lime gelatin.
Chill until set, but not firm.
Meanwhile, chill raspberry gelatin until thickened, but not set; pour over lemon gelatin.
Chill until firm.
Stir marshmallows into lemon gelatin; set aside.
Add 3/4 cup cold water to lime gelatin; pour into 13 x 9 x 2-inch pan.
Chill until set, but not firm.
Add 3/4 cup cold water to raspberry gelatin; set aside at room temperature.
Add cream cheese to lemon mixture; beat until blended.
Chill until slightly thickened.
Blend in mayonnaise, whipped cream and crushed pineapple.
Chill until very thick; spoon gently over lime gelatin.
Chill until set, but not firm.
Meanwhile, chill raspberry gelatin until thickened, but not set; pour over lemon gelatin.
Chill until firm.
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