Ribbon Salad


1 package each lemon, lime and raspberry Jell-O
3 cup boiling water
1 cup miniature or diced marshmallows
1 1/2 cups cold water
2 packages (3 oz) cream cheese
1/2 cup mayonnaise
1 cup whipped cream
1 can crushed pineapple


Dissolve Jell-O separately using 1 cup boiling water for each. Stir marshmallows into lemon jell-o, set aside. Add 3/4 cup cold water to lime gelatin, pour into a 13 by 9 by 2 inch pan. Chill until set. Add 3/4 cup cold water to raspberry jell-o. Set aside. Add cream cheese to lemon mixture and beat until blended. Chill until slightly thickened, then blend in mayonnaise, whipped cream and crushed pineapple. Chill until very thick and spoon over lime jell-o. Meanwhile chill raspberry jell-o until thickened and pour over lemon jell-o. Chill until firm, cut into squares.


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