Ribbon Salad Recipe
Ingredients
| Lime package | 1 | |
| Boiling water | 3 Cup (16 tbs) | |
| Miniature marshmallows | 1 Cup (16 tbs), diced | |
| Cold water | 1 1/2 Cup (16 tbs) | |
| 2 (3-oz.) pkgs. cream cheese, softened | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Cream | 1 Cup (16 tbs), Whipped | |
| Pineapple | 1 Can (10oz), crushed | |
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.
Chef
