RIBBON SALAD (24 Servings)
2 (3 oz.) pkg. lime gelatin
5 c. hot water
4 c. cold water
1 (3 oz.) pkg. lemon gelatin
1/2 c. miniature marshmallows
1 c. mayonnaise
2 (3 oz.) pkg. cherry gelatin
1 c. pineapple juice
1 (8 oz.) pkg. cream cheese
1 (1 lb. 4 oz.) can crushed
1 c. heavy cream
Dissolve lime gelatin in 2 cups hot water. 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 in
top of double boiler. Add marshmallows and stir to melt.
Remove from heat. Add pineapple juice and cream cheese. Beat
until well blended and stir in pineapple. Cool slightly. Fold
in heavy cream (whipped) and mayonnaise. Chill until thick-
ened. Pour over lime gelatin and 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. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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