Ribbon Salad

I can’t say I’ve ever seen the advice to coordinate gelatin color with the season before.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Ribbon Salad

2 (3 oz.) packages lime flavored gelatin
5 c. hot water
4 c. cold water
1 (3 oz.) package lemon flavored gelatin
1/2 c. miniature marshmallows cut in pieces
1 c. pineapple juice
1 (8 oz.) package cream cheese
1 (1 lb. 4 oz.) can crushed pineapple
1 c. heavy cream, whipped
1 c. mayonnaise
2 (3 oz.) packages cherry flavored gelatin

Dissolve lime gelatin in 2 cups hot water. Add two cups cold water. Pour into a 10 x 14 x 2″ pan. Chill until partly set.

Dissolve lemon gelatin in one cup of hot water in top of double boiler. Add marshmallows and stir to melt. Remove from heat. Add one cup drained pineapple juice and cream cheese. Beat until well blended and stir in pineapple. Cool slightly. Fold in whipped cream and mayonnaise. Chill until thickened.

Pour in a layer over the lime gelatin. Chill until almost set.

Dissolve cherry gelatin in two cups of hot water. Add two cups cold water. Chill until syrupy. Pour over the pineapple layer. Chill until firm. Makes 24 servings.

For a spring salad, use a lighter colored gelatin for the top and bottom layers.

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