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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

JELLO SALAD (RIBBON) Recipe

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This recipe for JELLO SALAD (RIBBON) is from The Cookbook of Our Favorite Foods and Memories, 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:  
2 BOXES LEMON JELLO (3 OZ)
2 BOXES ORANGE JELLO
2 BOXES LIME JELLO
2 BOXES CHERRY JELLO
2 CANS EVAPORATED MILK
Directions:
Directions:
DISSOLVE 1 BOX LEMON JELLO IN 1 AND 1/2 CUPS BOILING WATER. COOL SLIGHTLY, BUT NOT THICK, POUR IN WELL GREASTED 9X13 GLASS PAN, SET.
TAKE 2ND BOX OF LEMON, DISSOLVE IN 3/4 CUP BOILING WATER, COOL AND ADD 3/4 CUP EVAPORATED MILK AND POUR THE 1ST LAYER. ADD REMAINING JELLO'S IN SAME ORDER.
Personal Notes:
Personal Notes:
WE LOVED THIS BEAUTIFUL JELLO GROWING UP! IT TAKES SOME TIME, AS IT HAS TO SET UP BETWEEN LAYERS, BUT IS WORTH THE EFFORT. A NIECE RECENTLY REMEMBERD IT FROM YEARS AGO AND ASKED FOR THE RECIPE. FOUND IT IN GRANDMA KATES RECIPE BOX!

 

 

 

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