Salads:

Ribbon Salad

Comment on this recipe

Makes a beautiful 3 layer salad. Looks good cut into slices.

Ingredients

2 packages (3 ounces each) lime jello
5 cups hot water
4 cups cold water
1 package (3 ounces) lemon jello
1/2 cup mini marshmallows
1 cup pineapple juice, reserved from crushed pineapple
1 package (8 ounces) cream cheese
1 can (16 ounces) crushed pineapple, juice reserved
1 cup heavy cream, whipped
1 cup mayonnaise
2 packages (3 ounces each) cherry jello

Instructions

Dissolve lime jello in 2 cups hot water. Add 2 cups cold water. Pour into a 9x13 pan. Chill until partially set. Dissolve lemon jello in 1 cup hot water in top of double boiler. Add marshmallows and stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended and stir in crushed pineapple. Cool slightly. Fold in whipped cream and mayonnaise. Chill until thickened. Pour into layer over lime jello. Chill until almost set. Dissolve cherry jello in 2 cups hot water. Add 2 cups cold water. Chill until syrupy. Pour over pineapple layer. Chill until firm. Serves 24.

Joni Cross
Cambridge