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CHRISTMAS RIBBON SALAD 2 (3 oz.) pkg. lime Jell-O 1 (3 oz.) pkg. lemon Jell-O 1 c. hot water 1/2 c. marshmallows, cut small 1 (8 oz.) pkg. cream cheese 1 c. mayonnaise 1 (No. 2) can crushed pineapple, drained (reserve juice) 1 c. heavy cream, whipped 2 (3 oz.) pkg. cherry Jell-O Prepare lime Jell-O according to package directions. Pour into 15 x 10 x 2-inch pan. Chill until almost set. Dissolve lemon Jell-O in 1 cup of hot water in top of double boiler. Add marshmallows and melt. Remove from heat. Add 1 cup pineapple juice, cream cheese and mayonnaise. Beat with a rotary beater until blended. Stir in one cup drained pineap- ple. Cool slightly. Fold in whipped cream. Chill until thickened; then pour over lime Jell-O. Chill until almost set. Prepare cherry Jell-O according to package directions. Chill until it is the consistency of egg whites. Pour over pineapple layer. Chill until firm. Yield: 24 to 36 portions. 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. |