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Ribbon Salad Recipe

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This recipe for Ribbon Salad, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Baker
Added: Friday, September 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (3 oz. each) jello, Lemon, Lime, and Raspberry
3 c. boiling water
1 c. miniature marshmallows
1 1/2 c. cold water
2 pkg. (3 oz. each) cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream (or 2 c. Cool Whip)
1 can (1 lb. 4 oz.) crushed pineapple

Directions:
Directions:
Dissolve jello flavors separately, using 1 c. boiling water for each. Stir marshmallows into lemon jello; set aside. Add 3/4 c. cold water to lime jello then pour into 13"X9" glass dish. Chill until set, but not firm. Add 3/4 c. cold water to raspberry jello; set aside at room temperature. Add cream cheese to lemon mixture and beat until smooth. Chill until slightly thickened then blend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick, spoon gently over lime jello. Chill until set, but not firm. Meanwhile, chill raspberry jello until thickened; pour over lemon mixture. Chill until firm. To serve cut up in squares.

 

 

 

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