Christmas Ribbon Salad Recipe

  • 2 boxes lime jello (3 ounce boxes)
  • 2 1/2 cups boiling water
  • 1/2 cup pineapple juice
  • 20 marshmallows, quartered (large)
  • 1 box lemon jello (3 ounce box)
  • 1 1/2 cups boiling water
  • 1 package cream cream, softened (8 ounce pkg)
  • 1 box cherry jello (3 ounce box)
  • 1 box red raspberry jello (3 ounce box)
  • 2 1/2 cups boiling water
Mix lime jello and 2 1/2 cups boiling water.

Pour into a 9x13" pan. Let stand until firm in refrigerator.

Heat pineapple juice and marshmallows in pan until melted.

Dissolve lemon jello in 1 1/2 cups boiling water.

Combine the hot marshmallow-pineapple juice, lemon jello, and cream cheese. Mix well; cool.

When cool, pour over first layer. Let stand in refrigerator until firm.

Combine cherry and red raspberry jello and 2 1/2 cups boiling water; cool.

When cool pour over second layer. Chill until very firm.

Cut in 2-3" squares to serve.

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