Tuesday, December 16, 2008

Ribbon Jello Salad

This is beautiful during the Christmas holidays.

3 oz. package lime jello
3 oz. package lemon jello
1 cup crushed pineapple, drained (RESERVE juice)
4 1/2 cups miniature marshmallows
3 oz. cream cheese
1/2 cup mayonaisse
1 cup whipping cream
3 oz. package raspberry jello (or any other flavor red jello)

Dissolve lime jello in 2 cups boiling water. Pour into 9x13 pan. Put in fridge till set. Add enough water to reserved pineapple juice to make 2 cups liquid and heat to boiling. Remove from heat and stir in lemon jello and marshmallows. Stir till jello is dissolved. Place in fridge in bowl and allow to partially set. Mix cream cheese with mayo. Add crushed pineapple and fold into lemon jello mixture. Whip cream until stiff. Fold into mixture. Spread over SET lime jello. Seal to sieds of pan and put in fridge till firm. Dissolve raspberry jello in 2 cups boiling water and COOL! Pour over other layers. Allow to set in fridge till red is firm.

No comments:

Happy Cooking!