RIBBON SALAD 1 (6 oz.) large pkg. lime jello 1 (No. 2) can crushed pineapple 1 (6 oz.) large pkg. lemon jello 1 (8 oz.) pkg. cream cheese 1 pt. coffee cream 1 (6 oz.) pkg. cherry or raspberry jello First Layer: Dissolve lime jello in 2 cups water; add 2 cups crushed pineapple. Mix with jello and chill. Pour into 13 x 9-inch pan. Second Layer: Dissolve lemon jello with 2 cups hot water; mix cream cheese and 2 cups coffee cream. Mix with jello and chill. Pour on first layer. Third Layer: Make red jello according to directions. Chill slightly. Pour over second layer. 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. |