Ribbon Salad

1 pkg. (3 oz.) each lemon, lime, and raspberry gelatins
3 c. boiling water
1 c. miniature marshmallows
2 pkgs. (3 oz. each) cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 can (1 lb. 4 1/2 oz.) crushed pineapple

Dissolve gelatin flavors separately, using 1 c. boiling water for each. Stir marshmallows into lemon gelatin and set aside Add 3/4 c. cold water to lime gelatin; pour into a 13X9X2 inch 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, cream cheese and 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. Makes about 10 cups or 10 to 15 servings.

Close this window to go back.

Home