CHRISTMAS RIBBON SALAD|
2 (3 oz.) pkg. lime Jell-O
1 (3 oz.) pkg. lemon Jell-O
1 (3 oz.) pkg. cherry Jell-O
1 (3 oz.) pkg. raspberry
1/2 c. pineapple juice
20 large marshmallows
8 oz. cream cheese
First layer: Dissolve lime Jell-O in 2 1/2 cups hot
water. Mix and pour into 9 x 13-inch pan. Chill until firm.
Second layer: Heat pineapple juice and marshmallows
until melted. Dissolve lemon Jell-O in 1 1/2 cups hot water.
Soften cream cheese. Combine hot marshmallows, pineapple
juice, Jell-O and cream cheese. Mix well. Cool slightly and
pour over first layer. Chill until firm.
Third layer: Dissolve cherry and raspberry Jell-O in 2
1/2 cups hot water. Cool and pour over second layer. Chill
until firm. Makes 15 to 20 servings.
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