Ribbon Salad

Ribbon Salad
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Ingredients:
1 (3 ounce) packages lemon Jell-O gelatin
1 (3 ounce) packages lime Jell-O gelatin
1 (3 ounce) packages raspberry Jell-O gelatin
3 cups boiling water
1 cup miniature marshmallows
1 1/2 cups cold water
6 ounces cream cheese, softened
1/2 cup mayonnaise
1 cup whipped cream
1 (20 1/2 ounce) cans crushed pineapple, drained

Directions:
Dissolve Jello flavors separately, using 1 cup boiling water for each.
Stir marshmallows into lemon Jello, set aside.
Add 3/4 cup cold water to lime gelatin and pour into a 13x9x2-inch pan.
Chill until set, but not firm.
Add 3/4 cup cold water to raspberry Jello and set aside at room temperature.
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 and gently spoon over lime Jello.
Chill until set but not firm.
Meanwhile, chill Raspberry Jello until thickened and pour over lemon Jello.
Chill until firm.
Note: If deeper green and red layers are desired, use 6-oz packages Lime Jello and Rapberry Jello.
Use 2 cups boiling water and 1 1/2 cups cold water for each large package.

Servings: 12-15

Time preparation: 180 min.

Time total: 180 min.

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4.7 (1718 votes)

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