CHRISTMAS RIBBON SALAD|
2 pkg. lime Jell-O
1 c. hot water
1 (No. 2) can crushed
pineapple, drained (save
1 c. mayonnaise
2 pkg. cherry Jell-O
1 pkg. lemon Jell-O
1/2 c. marshmallows, cut in
1 pkg. cream cheese (8 oz.)
1 c. heavy cream
Prepare lime Jell-O according to package directions.
Pour into a 15 x 20-inch pan or similar 4 1/2-quart container.
Chill until set. Dissolve lemon Jell-O in the 1 cup hot water
in top of double boiler. Add marshmallows and melt. Remove
from heat. Add 1 cup pineapple and juice and cream cheese.
Beat with beater until blended. Cool slightly and fold in
mayonnaise and whipped cream. Chill until thickened. Prepare
cherry Jell-O according to package and chill until consistency
of egg white. Pour over pineapple layer. Chill until firm.
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