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Ribbon Jello Salad




Source of Recipe


Columbus Dispatch
This recipe is very nice for Christmas.

First layer

1 package (4-serving size) lime gelatin

1 1/4 cups boiling water

1 cup drained crushed pineapple, juice reserved

Second layer

1 package (4-serving size) lemon gelatin

1/4 cup water

3/4 cup pineapple juice (from drained pineapple)

1 package (3 ounces) cream cheese

1/2 cup mayonnaise

1/2 cup chopped pecans

Third layer

1 package (4-serving size) cherry or raspberry gelatin

1 1/2 cups boiling water

1 cup crushed pineapple, drained

1/4 cup sugar

1/2 cup chopped celery

1/4 cup chopped pecans

2/3 cup chopped cranberries

First layer: Dissolve the lime gelatin in the boiling water. Add the pineapple. Pour the mixture into an 8-by-12-inch glass dish. Chill until set.

Second layer: Combine the lemon gelatin, water and pineapple juice in a saucepan and heat to boiling. Remove the pan from the stove and add the cream cheese. Stir until dissolved. Add the mayonnaise and stir until combined. Add the pecans and stir. Pour the mixture over the lime layer. Chill until firm.

Third layer: Dissolve the cherry or raspberry gelatin in the boiling water. Add the remaining ingredients. Stir and pour the mixture over the lemon layer. Chill until firm.

Diane Kibler, New Albany