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Ribbon Salad

Healthy.N.Fine's picture
  Lime gelatin packet 3 Ounce
  Lemon gelatin packet 3 Ounce
  Raspberry gelatin packet 3 Ounce
  Boiling water 3 Cup (48 tbs)
  Miniature marshmallows/Diced marshmallows 1 Cup (16 tbs)
  Cold water 1 1⁄2 Cup (24 tbs)
  Cream cheese package 6 Ounce, softened
  Mayonnaise 1⁄2 Cup (8 tbs)
  Cream 1 Cup (16 tbs), whipped
  Canned crushed pineapple 20 1⁄2 Ounce (One 1 Pound 4 1/2 Ounce Can)

Dissolve Jello flavors separately, using 1 cup boiling water for each.
Stir marshmallows into lemon gelatin; set aside.
Add 3/4 cup cold water to lime gelatin; pour into 13 x 9 x 2-inch pan.
Chill until set, but not firm.
Add 3/4 cup cold water to raspberry gelatin; set aside at room temperature.
Add cream cheese to lemon mixture; beat until blended.
Chill until slightly thickened.
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, but not set; pour over lemon gelatin.
Chill until firm.

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