Ribbon salad
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Lime flavor gelatin |
| 5 | cups | Boiling water |
| 4 | cups | Cold water |
| 20 | ounces | Can crushed pineapple |
| 3 | ounces | Pkg. lemon flavor |
| Gelatin | ||
| ½ | cup | Cut-up miniature |
| Marshmallows | ||
| 8 | ounces | Pkg. cream cheese |
| 1 | cup | Heavy cream, whipped |
| 1 | cup | Mayonnaise |
| 6 | ounces | Package cherry |
| Flavor gelatin | ||
Directions
Dissolve lime gelatin in 2 cups of the boiling water in bowl. Stir in 2 cups of the cold water. Pour into 13x9x2-inch baking pan. Chill until partially set.
Drain pineapple, reserving 1 cup juice. Set aside.
Dissolve lemon gelatin in 1 cup boiling water in double boiler top.
Add marshmallows; place over simmering water. Stir until marshmallows are melted. Remove from heat. Add 1 cup reserved juice and cream cheese. Beat with rotary beater until well blended. Stir in pineapple; cool. Fold in whipped cream and mayonnaise. Chill until thickened.
Pour over lime gelatin layer. Chill until almost set.
Dissolve cherry gelatin in remaining 2 cup boiling water in bowl.
Stir in remaining 2 cups cold water. Chill until thick and syrupy.
Pour over pineapple layer. Chill until set. Cut in squares . Makes 24 servings. Walt MM
Source: Farm Journal's Best-Ever Recipes