Post by Chris in NM on Nov 30, 2003 7:00:55 GMT -6
Ribbon Salad
from the 1963 "Joys of Jell-O" cookbook
requested by Susie in Indy in the Sat. 11/29/03 newsletter.
1 pkg. - 3 oz. - EACH Jell-O, lemon, lime AND raspberry
3 c. boiling water
1 c. mini marshmallows
1 1/2 c. cold water
2 pkgs. - 3 oz. ea. - cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 can - 1 lb. 4 1/2 oz. - crushed pineapple
Dissolve Jell-O 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 and pour into a 13x9x2 inch pan. Chill until set but not firm. Add 3/4 c. cold water to raspberry gelatin and 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 or 12 to 15 servings.
Note: If deeper green and red layers are desired, use 6 oz. packages Jell-O lime and raspberry gelatins and 2 c. boiling water and 1 1/2 c. cold water for EACH large package.
from the 1963 "Joys of Jell-O" cookbook
requested by Susie in Indy in the Sat. 11/29/03 newsletter.
1 pkg. - 3 oz. - EACH Jell-O, lemon, lime AND raspberry
3 c. boiling water
1 c. mini marshmallows
1 1/2 c. cold water
2 pkgs. - 3 oz. ea. - cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 can - 1 lb. 4 1/2 oz. - crushed pineapple
Dissolve Jell-O 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 and pour into a 13x9x2 inch pan. Chill until set but not firm. Add 3/4 c. cold water to raspberry gelatin and 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 or 12 to 15 servings.
Note: If deeper green and red layers are desired, use 6 oz. packages Jell-O lime and raspberry gelatins and 2 c. boiling water and 1 1/2 c. cold water for EACH large package.