Carol Motley’s Ribbon Salad

Ingredients

• 2 (3-ounce) packages lime flavor gelatin
• 5 cups hot water
• 4 cups cold water
• 1 (3-ounce) package lemon flavor gelatin
• 1/2 cup miniature marshmallows, cut into pieces
• 1 cup pineapple juice
• 1 (8-ounce) package cream cheese
• 1 (1-pound, 4-ounce) can crushed pineapple
• 1 cup heavy cream, whipped
• 1 cup mayonnaise
• 2 (3-ounce) packages cherry flavor gelatin

Steps

1. Dissolve lime gelatin in 2 cups hot water. Add 2 cups cold water. Pour into 14 by 10 by 2-inch pan. Chill until partially set.
2. Dissolve lemon gelatin in 1 cup hot water in top of double boiler. Add marshmallows and stir to melt. Remove from heat.
3. Add 1 cup drained pineapple juice and cream cheese. Beat until well blended and stir in pineapple. Cool slightly.
4. Fold in whipped cream and mayonnaise. Chill until thickened.
5. Pour in layer over lime gelatin. Chill until almost set.
6. Dissolve cherry gelatin in 2 cups hot water. Add 2 cups cold water. Chill until syrupy. Pour over pineapple layer. Chill until firm.

Notes

Makes 24 servings.

Clipping is torn with a hole in the middle; the reverse side (Rosie_Lee.61, left) holds Luxury Salad plus partial salad recipes.

Part of the card is cut off or missing: Hole and tears in clipping obscure a few words (filled in brackets); a duplicate ‘Makes 24…’ line appears on a torn lower strip.

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