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RIBBON SALAD 2 (3 oz.) pkg. lime Jell-O 5 c. hot water 4 c. cold water 1 (3 oz.) pkg. lemon Jell-O 1/2 c. small marshmallows, cut up fine 1 c. pineapple juice 1 (8 oz.) pkg. cream cheese 1 (1 lb. 4 oz.) can crushed pineapple 1 c. heavy cream, whipped 1 c. mayonnaise or salad dressing 2 (3 oz.) pkg. cherry Jell-O Dissolve lime Jell-O in 2 cups hot water. Add 2 cups cold water. Pour into 14 x 10 x 2-inch pan. Chill until set. Dissolve lemon Jell-O in 1 cup hot water in top of double boiler. Add marshmallows; stir to melt. Remove from heat; add 1 cup pineapple juice and the cream cheese. Beat until well blended and stir in pineapple. Cool. fold in whipped cream and mayonnaise. Chill until thickened. Pour over lime Jell-O. Chill until almost set. Dissolve cherry Jell-O in 2 cups hot water; add 2 cups cold water. Chill until syrupy and pour over lemon-pineapple layer. Chill. Serve. Makes 24 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. |