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 Ribbon Salad |
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| Click here for a printable version of this recipe |
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5 cups hot water 4 cups cold water 1 (3 oz.) lemon flavor gelatin 1/2 cup miniature marshmallows, cut into pieces 1 cup pineapple juice (can use the drained juice from the crushed pineapple below for part of this) 1 (8 oz.) pkg. cream cheese 1 (1lb.4-oz.) can crushed pineapple, drained 1 cup heavy cream, whipped 1 cup mayonnaise 2 (3 oz.) pkgs. cherry flavor gelatin Dissolve lime gelatin in 2 cups hot water. Add 2 cups cold water. Pour into 14x10x2 in pan. Chill until partially set. Dissolve lemon gelatin in 1 cup hot water in top of double boiler. Add marshmallows and stir to melt. Remove from heat. Add 1 cup pineapple juice and cream cheese. Beat until well blended and stir in pineapple. Cool slightly. Fold in whipped cream and mayonnaise. Chill until thickened. Pour in layer over lime gelatin. Chill until almost set. Dissolve cherry gelatin in 2 cups hot water. Add 2 cups cold water. Chill until syrupy. Pour over pineapple layer. Chill until firm. Makes 24 servings. |
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