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Ribbon Salad

salad.queen's picture
  Lime gelatin 2 Tablespoon (2 Packages)
  Boiling water 2 Cup (32 tbs)
  Cold water 1 1⁄2 Cup (24 tbs)
  Lemon gelatin 2 Tablespoon (2 Packages)
  Boiling water 1 Cup (16 tbs)
  Cream cheese 1 Cup (16 tbs), softened
  Miniature marshmallows 2 Cup (32 tbs)
  Crushed pineapple 1 Can (10 oz) (Drained, Liquid Reserved)
  Whipping cream 1⁄2 Pint, whipped
  Raspberry gelatin 2 Tablespoon (2 Packages)

Dissolve lime gelatin in 2 cups boiling water; add 1 1/2 cups cold water.
Pour into a 14 x 10 x 2 inch pan.
Chill until set.
Dissolve lemon gelatin in 1 cup boiling water in top of double boiler.
Add cream cheese, which has been cut into small pieces, and marshmallows; beat until well blended.
Remove from heat and stir in pineapple and pineapple liquid.
Cool; fold in whipped cream.
Spoon over top of chilled lime gelatin.
Chill until lemon layer is firm.
Dissolve raspberry gelatin in 2 cups boiling water.
Add 1 1/2 cups cold water.
Cool; then pour over chilled lemon layer.
Chill until firm.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2421 Calories from Fat 1439

% Daily Value*

Total Fat 162 g248.8%

Saturated Fat 99.6 g498.1%

Trans Fat 0 g

Cholesterol 598 mg199.3%

Sodium 1247.7 mg52%

Total Carbohydrates 205 g68.3%

Dietary Fiber 2.5 g10%

Sugars 170 g

Protein 26 g52.5%

Vitamin A 58.7% Vitamin C 50%

Calcium 39.7% Iron 4.9%

*Based on a 2000 Calorie diet


Ribbon Salad Recipe