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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 pineapple 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! 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. |