Ribbon salad

Yield: 24 Servings

Measure 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

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

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