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Holiday Jello - Ribbon Salad Recipe

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This recipe for Holiday Jello - Ribbon Salad is from The McBride Family 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:
Ingredients:  
Ingredients:  
1 each - 3 oz package lemon, lime and rasberry jello
1 c miniature marshmallows
2 3 oz packages cream cheese, softened
1 can crushed pineapple (1 lb, 4 oun.)
2 c boiling water
1 1/2 c mayonnaise
1 c whipping cream
Directions:
Directions:
Dissove jello separately using 1 cup boiling water in each.
Stir marshmallows into lemon jello. Set aside.
Add 3/4 c cold water to the lime jello and pour into a 13x9 inch glass pan. Chill to set not firm.
Add 3/4 c cold water to the rasberry jellow. Set aside at room temperature.
Add softened cream chese to lemon mixture and beat until blended.
Chill until slightly thickened. Blend in mayo, whipping cream and penapple. Chill until very thick. Spoon gently over lime jello. Chill till set not firm.
Meanwhile chill the rasperry jello till thick. Pour over the lemon jellow. Chill until firm.
Cut into squares to serve.

Recipe can be adjusted with different colors like orange jello for Thanksgiving.

 

 

 

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