 | | Holiday Ribbon Salad |
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1 pkg. (3 oz.) each Jello lemon, lime and raspberry gelatin
3 cups boiling water
1 c. miniature or diced marshmallows
1 1/2 c. cold water
2 pkg. (3 oz. each) cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 c. ( 1 lb. 4-1/2 oz.) crushed pineapple |
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| Instructions |
| Dissolve gelatin flavors separately, using 1 c. boiling water for each. Stir marshmallows into lemon gelatin, set aside. Add 3/4 c. cold water to lime gelatin; pour into a 13 x 9 x 2 pan. Chill until set, but not firm. Add 3/4 c. cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened. Pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes about 10 cups. If deeper green and red layers are desired, use 6 oz. pkg. of lime and raspberry gelatins, and 2 c. boiling water and 1 1/2 cups cold water for each large package.
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