Christmas Ribbon Salad
First layer:
1 package (3 ounces) lime gelatin
1 cup boiling water
3/4 cup cold water
Place in mold and chill until firm.
Middle Layer:
3 ounces lemon gelatin
1 cup boiling water
1 cup mini-marshmallows
1/2 cup mayonnaise
6 ounces cream cheese
20 ounces crushed pineapple, drained
2 cups whipped topping
Place gelatin, water, marshmallows, cream cheese and pineapple in blender. Blend until smooth. Cool. Add mayonnaise and whipped topping. Fold together.
Third Layer:
When middle layer is set, mix and add:
1 package (3 ounces) raspberry gelatin
1 cup boiling water
3/4 cup cold water
Note: This makes enough for a large Tupperware mold. If making this salad in a 9x13 inch pan, double the red and green layers using 6 ounces of gelatin.
source: My aunt, Donna Van Zante, shared this recipe in our family cookbook. Original recipe from the Peoria Cookbook.
