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Christmas Ribbon Salad

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  Lime gelatin 6 Ounce (Two 3 Ounce Packages)
  Lemon gelatin 3 Ounce (1 Package)
  Cherry gelatin 6 Ounce (Two 3 Ounce Packages)
  Hot water 5 Cup (80 tbs)
  Cold water 4 Cup (64 tbs)
  Miniature marshmallows 1⁄2 Cup (8 tbs), cut into pieces
  Pineapple juice 1 Cup (16 tbs)
  Canned crushed pineapple 1 1⁄4 Pound (1 Can)
  Heavy cream 1 Cup (16 tbs), whipped
  Cream cheese 8 Ounce (1 Package)
  Mayonnaise 1 Cup (16 tbs)

Dissolve lime gelatin in 2 cups hot water.
Add 2 cups cold water.
Pour into 14x10x2 inch pan.
Chill until partially set.
Dissolve lemon gelatin in 1 cup hot water in top of double boiler.
Add marsh-mallows and stir to melt.
Remove from heat.
Add 1 cup drained pineapple juice and cream cheese.
Beat until well blended and stir in pineapple, cool slightly.
Fold in whipped cream and mayonnaise.
Chill until thickened.
Pour in layer over lime gelatin.
Chill until almost set.
Dissolve cherry gelatin in 2 cups hot water.
Add 2 cups cold water.
Chill until syrupy.
Pour over pineapple layer.
Chill till firm.

Recipe Summary

Side Dish

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Christmas Ribbon Salad Recipe