Ribbon Salad Recipe

6 ounces lime Jell-O
2 cups boiling water
1 1/2 cups cold water
6 ounces lemon Jell-O
1 cup boiling water
2 cups miniature marshmallows
8 ounces cream cheese
20 ounces crushed pineapple, drained
1 cup pineapple juice
1/2 pint cream, whipped
6 ounces raspberry Jell-O
2 cups boiling water
1 1/2 cups cold water

Dissolve lime Jell-O in 2 cups boiling water; add 1 1/2 cups cold water. Pour into a 14 x 10 x 2 inch pan; chill until set. To solve lemon Jell-O in 1 cup boiling water on top of double boiler. Add marshmallows and cream cheese, which has been cut into small pieces. Beat until well blended. Remove from heat and stir in pineapple and pineapple juice; cool. Then fold in whipped cream. Spoon over top of chilled lime Jell-O; chill until lemon layer is firm. Dissolve raspberry Jell-O and 2 cups boiling water. Add 1 1/2 cups cold water. Cool; then pour over chilled lemon layer. Chill until firm. Makes 12 to 15 servings.

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