Ribbon Salad
Adrienne Folkerts
Use Christmas Mold
ingredients
- 1 pkg. (3 oz.) each of jell-o lemon, lime and raspberry
- 3 cups boiling water
- 1 cup miniature marshmallows
- 1 1/2 cup cold water
- 2 pkg. (3 oz.) each softened cream cheese
- 1/2 cup mayonnaise
- 1 cup Cool Whip
- 1 can (1 lb. 4 1/2 oz.) crushed pineapple
directions
- 1
Dissolve jell-o flavors separately using 1 cup boiling water for each.
- 2
Stir marshmallows in lemon jell-o. Set aside. Add 3/4 cup cold water to raspberry, pour into mold. Chill until set, but not firm. Add 3/4 cup cold water to lime, set at room temperature.
- 3
Add cream cheese to lemon mixture, beat until blended. Chill until slightly thickened. Blend in mayo, Cool Whip and pineapple. Chill until very thick.
- 4
Spoon gently over raspberry layer. Chill until set but not firm. Meanwhile, chill lime until thickened; pour over lemon jell-o. Chill until firm.
notes
*For deeper green or red layers, use 6 oz. pkgs. of lime and raspberry and 2 cups of cold water for each large package.
Source: Hollis Roberts
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