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RIBBON SALAD 1 (3 oz.) pkg. lime Jell-O 1 (3 oz.) pkg. lemon Jell-O 1 (3 oz.) pkg. raspberry Jell-O 1 c. miniature marshmallows 3 c. boiling water 1 1/2 c. cold water 2 (3 oz.) pkg. cream cheese 1 (1 lb. 4 1/2 oz.) crushed pineapple 1/2 c. mayonnaise Dissolve Jell-O flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatin and set aside. Add 3/4 cup cold water to lime Jell-O and pour into a 9 x 13 x 2-inch pan. Chill until set, but not firm. Add 3/4 cup cold water to raspberry Jell-O. Set aside at room temperature. Add cream cheese to the lemon mixture; beat until blended. Chill until slightly thickened. Blend mayonnaise, whipped cream and crushed pineapple. Chill until very thick. Spoon gently over the lime Jell-O and chill until set, but not firm. Meanwhile, chill raspberry Jell-O until thickened. Pour over lemon Jell-O and chill until firm. To serve, cut into squares. (If a deep green and red layer is desired, use 6 ounce packages of lime and raspberry Jell-O and double the amounts of hot and cold water used.) This is a good salad to serve at Christmas. Makes 12 to 15 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |