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Italian Flag Salad Recipe

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This recipe for Italian Flag Salad, by , is from Lori's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Red Didenti

Category:
Category:

Ingredients:  
Ingredients:  
1 large pkg. lime jello
1 large pkg. raspberry jello
1 small pkg. lemon jello
1 3/4 c. hot water
2 c. miniature marshmallows
2 c. drained crushed pineapple
1 8 oz. pkg. cream cheese
1/2 pint whipping cream

Directions:
Directions:
Layer # 1: Prepare lime jello according to package directions (with a total of 4 c. water) and pour into a 9 x 12 glass baking dish. Refrigerate and allow to gel completely.

Layer # 2: Prepare lemon jello adding only 1 3/4 c. of boiling water. Pour into blender with miniature marshmallows. Blend until marshmallows are completely melted. Add pkg.of cream cheese, drained pineapple, and 1/2 pint whipping cream to blender and blend thoroughly (until whipping cream stiffens sufficiently). Let cool to room temperature and spread carefully over lime jello layer. Refrigerate until mixture is completely set.

Layer # 3: Prepare raspberry jello according to package directions (with a total of 4 c. water). Refrigerate until mixture is partially set. Carefully pour over layer # 2. refrigerate until salad is completely set.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
4 hours total
Personal Notes:
Personal Notes:
This makes a colorful holiday salad.

 

 

 

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