"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

CHRISTMAS RIBBON MOLD Recipe

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This recipe for CHRISTMAS RIBBON MOLD, by , is from The OBradovic Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret OBradovic
Added: Sunday, August 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. ea.:Lemon, Lime & Raspberry gelatin
3 c. boiling water
1 c. diced or miniature marshmallows
1 1/2 c. cold water
2 -3oz. pkg. cream cheese, softened
1 c. whipped cream
1/2 c. mayonnaise
1 can (20 oz.) crushed pineapple.

Directions:
Directions:
Dissolve gelatin in separate bowls, using 1 c. hot water for each. Stir marshmallows into lemon gelatin and set aside. Add 3/4 c. cold water to lime gelatin and pour into 9x13 pan. Chill til set but not firm. Add 3/4 c. cold water to raspberry gelatin. Let set at room temp. Add cream cheese to lemon mix. Beat til blended. Chill til slightly thick. Blend in mayonnaise, whipped cream & crushed pineapple. Chill til very thick.Spoon gently over lime gelatin. Chill til set but not firm. Meanwhile, chill raspberry gelatin til thick. Pour over lemon jello mix Chill til firm.

Personal Notes:
Personal Notes:
This is a very pretty Christmas mold, but it has to be turned out of the pan to be admired. If you make it in a large clear glass bowl you can serve as is.

 

 

 

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