Ribbon Mold Salad
- 3 c. hot water
- 3 c. pineapple juice
- 18 oz. lemon Jell-O
- 12 oz. lime Jell-O
- 1.5 qt. hot water
- 12 oz. strawberry Jell-O
- 1.5 qt. hot water
- 1 lb. cream cheese
- 16 oz. whipped cream
- Mix together 3 cups of hot water, pineapple juice and lemon Jell-O.
- Stir until dissolved.
- Pour mixture in pan and refrigerate to cool, but not set firm, about 1 hour.
- Mix together lime Jell-O and 1.5 quarts of hot water.
- Stir until dissolved.
- Pour lime Jell-O mixture into a 13 x 9-inch cake pan; chill until firmly set. Mix together strawberry Jell-O and 1.5 quarts of hot water.
- Stir until dissolved.
- Allow mixture to cool.
- In a small mixing bowl, cream the cream cheese.
- Add whipped cream.
- To this mixture, add the cooled lemon Jell-O mix and whip until blended thoroughly. Pour the lemon mixture on top of the set lime Jell-O.
- Refrigerate until firm.
- Pour strawberry Jell-O on top of the lemon mixture and let set again, until firm.
water, pineapple juice, lemon jello, lime, hot water, strawberry, hot water, cream cheese, whipped cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=366682 (may not work)