Christmas Ribbon Salad from the Recipes EU Collection

 


Christmas Ribbon Salad Recipe

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Christmas Ribbon Salad
1 package (3 oz.) Jello lemon, lime and, lime and raspberry
raspberry gelatin
3 cups boiling water
1 cup miniature or diced marshmallows
1 1/2 cups cold water
2 packages (3 oz. each) cream cheese, softened
1/2 cup mayonnaise
1 cup whipped cream
1 cup ( 1 lb. 4 1/2 oz.) crushed pineapple


Dissolve gelatin flavors separately, using 1 c. boiling water for each.
Stir marshmallows into lemon gelatin, set aside. Add 3/4 c. cold water to

lime gelatin; pour into a 13 x 9 x 2 pan. Chill until set, but not firm.
Add 3/4 c. 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; spoon 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. Makes about 10 cups. If deeper green and red layers are desired,

use 6 oz. pkg. of lime and raspberry gelatins, and 2 c. boiling water and
1 1/2 cups cold water for each large package.

busted by sooz
 


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