Ribbon Salad

Ribbon Salad

2- 3oz packages of lime Jell-O

5 cups hot water

4 cups water

1-3oz package of lemon Jell-O

½ cup mini marshmallows

1 cup pineapple juice

1 8-0z package cream cheese

1-20 oz can crushed pineapple

1 cup heavy cream whipped to a hard peak

1 cup mayonnaise

2-3oz packages of cherry Jell-O

Dissolve lime Jell-O with 2 cups hot water then add 2 cups cold water. Pour into a 14x10x2 pan. Chill until set. Dissolve lemon Jell-O with 1 cup hot water. Add marshmallows and stir until melted. Remove from heat and add 1 cup of pineapple juice then add cream cheese and beat until well blended. (I added the softened cream cheese first so that it would melt). Stir in pineapple cool slightly. Fold in whipped cream and mayonnaise. Chill until thickened – pour on top of lime Jell-O then chill until set. Dissolve cherry Jell-O with 2 cups of hot water then 2 cups of cold water. Chill until syrupy then pour over the top of mixture – set well.

Note: The size of pan called for is strange; thus, I used a 9.5x13.5x2. I had to not use all of the middle mixture so that I could have enough room for the red on top. The longer you set the Jell-o the better. You can also put a tiny bit of Pam in the pan to help it come out more easily.