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
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.
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