Salads |
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Christmas Ribbon Salad - 2005
Recipe courtesy of Mary Heffron
INGREDIENTS
FIRST LAYER
SECOND LAYER
THIRD LAYER
PREPARATION
Dissolve cherry JELLO in boiling water. Add cranberry sauce with juice. Pour mixture into mold, and chill until set. Dissolve lemon JELLO in boiling water. Add whipped cream cheese and pineapple, and let stand to cool. Pour over first mixture and chill until set. Dissolve lime JELLO in boiling water. Add bananas or cherries, or both. Let stand until cool. Pour over second mixture and chill until set.
If made in a pan, reverse order of layers and cut into squares.
FIRST LAYER
- 1 3 oz. pkg. cherry JELLO
- 1 cup boiling water
- 1 cup whole cranberry sauce
SECOND LAYER
- 1 3 oz. pkg. lemon JELLO
- 1 cup boiling water
- 1 3 oz. pkg cream cheese -- whipped
- 1 cup crushed pineapple -- with juice
THIRD LAYER
- 1 3 oz. pkg. lime JELLO
- 1 ½ cups boiling water
- Bananas or cherries -- sliced
PREPARATION
Dissolve cherry JELLO in boiling water. Add cranberry sauce with juice. Pour mixture into mold, and chill until set. Dissolve lemon JELLO in boiling water. Add whipped cream cheese and pineapple, and let stand to cool. Pour over first mixture and chill until set. Dissolve lime JELLO in boiling water. Add bananas or cherries, or both. Let stand until cool. Pour over second mixture and chill until set.
If made in a pan, reverse order of layers and cut into squares.