Prep Time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 12-15
About This Recipe
“This is the original Jell-O Ribbon Salad, as published in the Joys of Jell-O recipe book that my mom has had–probably since the 1950’s. The holidays & other special occasions just wouldn’t be the same without this dish on the table!”
Ingredients
1 (3ounce) packages lime Jell-O gelatin
1 (3ounce) packages raspberry Jell-O gelatin
1 (3ounce) packages lemon Jell-O gelatin
3cupsboiling water
1cupmini marshmallows( or diced large marshmallows)
1 1/2 cupscold water
2 (3ounce) packages cream cheese, softened
1/2 cupmayonnaise
1cupwhipped cream
1 (20 1/2 ounce) cans crushed pineapple, drained
Directions
Dissolve gelatin flavors separately, using 1 Cboiling water for each.
Stir marshmallows into lemon gelatin; set aside.
Add 3/4C cold water to lime gelatin; pour into a 13x9x2 pan.
Chill until set, but not firm.
Add 3/4C cold water to raspberry gelatin; set aside at room temperature.
Add cream cheese to lemon/marshmallow mixture; beat until blended.
Chill until slightly thickened.
Then blend in mayonnaise, whipped cream& 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 into squares.
*Note:if deeper green& red layers are desired, use 6oz packages of lime& raspberry gelatins, 2Cboiling water and 1-1/2C cold water for each large package.
Reviews
“I wanted a new Jell-O Salad recipe this year and I was so happy to find this. My mother made it for Christmas years ago but unfortunately I did not have her recipe. It tasted exactly as I remembered it and my grandkids loved it. Thank you.”
“darlene loves thisshe adds seedless grapes to lemon part”
“My absolute favorite jello “salad” — it’s really more of a dessert with its sweet, creamy texture. Even with the extra effort, I make it a few times a year.”
“This was a different taste for us but boy did we enjoy it, had lots of comments on how tasty and how pretty it was.I made it for our Christmas buffet dinner and will make it next Christmas too!”