Posted by Karen on October 26, 2000 at 13:06:37:
In Reply to: ISO Ribbon Jello Recipe posted by mary kennedy on October 25, 2000 at 12:40:38:
Ribbon Salad
1 (3 ounce) package cherry flavored gelatin
1 (3 ounce) package lemon flavored gelatin
1 (3 ounce) package lime flavored gelatin
1 (3 ounce) package orange flavored gelatin
2 cups milk
2 (.25 ounce) packages unflavored gelatin
1 cup white sugar
1 (16 ounce) package sour cream
2 teaspoons vanilla extract
In a medium saucepan, boil milk and sugar. Cool
completely, but do not refrigerate.
Dissolve each package of flavored gelatin separately in 1
1/2 cups of boiling water. Set aside.
Dissolve unflavored gelatin in 1/2 cup of warm water.
Add with sour cream to cooled milk and sugar mixture.
Set aside.
Spread gelatin of one color on the bottom of a 9x13 inch
pan. Chill in refrigerator until set. Then put 1 1/3 cup of
the sour cream mixture on the chilled, firm layer of
gelatin. Keep alternating these until all gelatin is used.
Be sure to chill after each addition of gelatin.
Makes 12 to 15 servings.
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Ribbon Salad
1 pkg. each lemon, lime and raspberry jello
3 c. boiling water
1 c. miniature or diced marshmallows
1-1/2 c. cold water
2 pkg. (3 oz) cream cheese
1/2 c mayonnaise
1 c. whipped cream
1 can crushed pineapple
Dissolve Jello separately using 1 c boiling water for each.
Stir marshmallows into lemon jello, set aside.
Add 3/4 c. cold water to lime gelatin, pour into a 13X9X2 pan.
Chill until set.
Add 3/4 c. cold water to raspberry jello. Set aside.
Add cream cheese to lemon mixture and beat until blended.
Chill until slightly thickened, then blend in mayo,
whipped cream and crushed pineapple. Chill until very thick and spoon
over lime jello. Meanwhile chill raspberry jello until thickened and
pour over lemon jello.
Chill until firm, cut in squares.