Christmas Ribbon Salad


  • 1 pkg. each lemon, lime and raspberry jello
  • 3 c. boiling water
  • 1 c. miniature or diced marshmallows
  • 1-1/2 c. cold water
  • 2 pkg. (3 oz) cream cheese
  • 1/2 c mayonnaise
  • 1 c. whipped cream
  • 1 can crushed pineapple
  1. Dissolve Jello separately using 1 c boiling water for each. Stir  marshmallows into lemon jello, set aside. Add 3/4 c. cold water to lime  gelatin, pour into a 13X9X2 pan. Chill until set.
  2. Add 3/4 c. cold  water to raspberry jello. Set aside.
  3. Add cream cheese to lemon mixture and  beat until blended. Chill until slightly thickened, then blend in may,
    whipped cream and crushed pineapple.
  4. Chill until very thick and spoon  over lime jello. Meanwhile chill raspberry jello until thickened and  pour over lemon jello. Chill until firm, cut in squares.


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