Ribbon Salad Recipe

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This recipe for Ribbon Salad is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Soups, Stews, Salads and Sauces

Ingredients:	Ingredients: 1 package (3 oz each) lemon, lime and raspberry jello 3 cups boiling water 1 cup mini marshmallows 1 1/2 cups cold water 2 packages (3 oz each) cream cheese softened 1/2 cup mayonnaise 1 cup 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 jello and set aside. Add 3/4 cup cold water to lime jello, pour into 9 x 13" pan, chill until set but not firm. Add 3/4 cup water to raspberry jello, set aside at room temperature. Add cream cheese to lemon mixture, beat until blended. Chill until slightly thickened. Blend in mayonnaise, whipped cream and pineapple. Chill until very thick, spoon gently over lime jello. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened, pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes 12-15 servings.

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Ribbon Salad Recipe

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