"Tie Up" your meal with a lovely and delicious ribbon of gelatin!
Ribbon Salad

Ribbon Salad
1 package (3oz.)  each  Jell-O Lemon, Lime, and Raspberry Gelatins
3 cups boiling water
1 cup miniature or diced marshmallows
1 1/2 cups cold water
2 packages (3 oz. each) cream cheese, softened
1/2 cup mayonnaise
1 cup whipped cream
1 can (1 lb. 4 1/2 oz.) crished pineapple

Dissolve Jell-O Gelatin flavors separately, using 1 cup boiling water
for each.  Stir marshmallows into lemon gelatin; set aside.  Add 3/4 cup
cold water to lime gelatin; pour into a 13x9x2-inch pan.  Chill until set,
but not firm.  Add 3/4 cup cold water to raspberry gelatin; set aside at
room temperature.  Then add cream cheese to lemon mixture; beat until
blended.  Chill until slightly thickened.  Then blend in mayonnaise,
whipped cream, and crushed pineapple.  Chill until very thick; spoon
gently over lime gelatin.  Chill until set, but not firm.  Meanwhile,
chill raspberry gelatin until thickened; pour over lemon gelatin.
Chill until firm.  To serve, cut in squares.  Makes about 10 cups, or 12
to 15 servings.

NOTE:  If deeper green and red layers are desired, use 6-oz. packages
Jell-O Lime and Raspberry Gelatins and 2 cups boiling water and 1 1/2
cups cold water for each large package.

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