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Ribbon Salad Recipe

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This recipe for Ribbon Salad, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Yoder
Added: Wednesday, October 4, 2006

Category:
Category:

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

Directions:
Directions:
Dissolve Jello flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatin; set aside. Add 3/4 cup cold water to lime gelatin; pour into a 13x9x2 inch pan. Chill until set, but not firm. Add 3/4 cup cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick; poon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm. To serve, cut in squares.

Number Of Servings:
Number Of Servings:
12-15

 

 

 

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