Ribbon Salad Recipe

Ribbon Salad Recipe

Yield: 24 Servings
Recipe by luhu.jp

Ingredients:
6 ounce: Lime flavor gelatin,
5 cup: Boiling water,
4 cup: Cold water,
20 ounce: Can crushed pineapple,
3 ounce: Pkg. lemon flavor,
Gelatin,
1/2 cup: Cut-up miniature,
Marshmallows,
8 ounce: Pkg. cream cheese,
1 cup: Heavy cream, whipped
1 cup: Mayonnaise,
6 ounce: 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 Journals Best-Ever Recipes


Source from luhu.jp