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CHRISTMAS RIBBON SALAD 2 (3 oz.) pkg. lime flavored gelatin 5 c. hot water 1 (3 oz.) pkg. lemon flavored gelatin 4 c. cold water 1/2 c. miniature marshmallows, cut into pieces 1 c. pineapple juice 1 (8 oz.) pkg. cream cheese 1 c. heavy cream, whipped 1 (1 lb. 4 oz.) can crushed pineapple, drained (reserve juice) 2 (3 oz.) pkg. cherry gelatin 1 c. mayonnaise Dissolve lime gelatin in 2 cups hot water in top of double boiler. Add 2 cups cold water. Pour into 14 x 10 x 2-inch pan. Chill until partially set. Dissolve lemon gelatin in 1 cup hot water. Add marshmallows and stir until melted. Remove from heat; add 1 cup drained pineapple juice and cream cheese. Beat until well blended and stir in pineapple. Cool slightly. Fold in whipped cream and mayonnaise. Chill until thickened. Pour in layer over lime gelatin. Chill until almost set. Dissolve cherry gelatin in 2 cups hot water. Add 2 cups cold water. Chill until syrupy. Pour over pineapple layer. Chill until firm. 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. |