Cooking Recipe Ribbon Salad
Recipe Ingredients
Directions
Dissolve lime gelatin in 2 cups of the boiling water in bowl. Stir in
2 cups of the cold water. Pour into 13x9x2-inch baking pan. Chill
until partially set.
Drain pineapple, reserving 1 cup juice. Set aside.
Dissolve lemon gelatin in 1 cup boiling water in double boiler top.
Add marshmallows; place over simmering water. Stir until marshmallows
are melted. Remove from heat. Add 1 cup reserved juice and cream
cheese. Beat with rotary beater until well blended. Stir in
pineapple; cool. Fold in whipped cream and mayonnaise. Chill until
thickened.
Pour over lime gelatin layer. Chill until almost set.
Dissolve cherry gelatin in remaining 2 cup boiling water in bowl.
Stir in remaining 2 cups cold water. Chill until thick and syrupy.
Pour over pineapple layer. Chill until set. Cut in squares . Makes 24
servings. Walt MM
Source: Farm Journal's Best-Ever Recipes