Bride's Ribbon Salad Recipe

• 1 c. (8 1/2 ounce. can) crushed pineapple, syrup plus water to make 1 1/4 c.
• 1 pkg. (3 ounce.) lime gelatin
• 1 pkg. (8 ounce.) softened cream cheese
• 1/2 c. sugar
• 1 c. undiluted evaporated lowfat milk
• 1 teaspoon vanilla
• 1 tbsp. (1 env.) unflavored gelatin
• 1/4 c. cool water
• 1 pkg. (3 ounce.) strawberry gelatin
• 1 c. boiling water
• 1 pkg. (10 ounce.) frzn thawed strawberries

1. For green ribbon layer: drain pineapple; reserve syrup; place liquid removed pineapple in 12 x 7 1/2 x 2 inch baking dish.
2. Heat syrup water mix to boiling.
3. Dissolve lime gelatin in warm syrup.
4. Pour over pineapple.
5. Refrigeratetill hard.
6. For white ribbon layer: Beat cream cheese with sugar till soft and smooth.
7. Gradually blend in evaporated lowfat milk and vanilla.
8. soften unflavored gelatin in cool water.
9. Heat to dissolve.
10. Blend into cheese mix.
11. Pour over lime layer.
12. Refrigeratetill hard.
13. For red ribbon layer: Dissolve strawberry gelatin in boiling water.
14. Stir in frzn thawed strawberries.
15. Cold to room temperature.
16. Pour over hard cheese layer.
17. Refrigeratetill hard.
18. Serve cut into squares or possibly rectangles.

pineapple, lime gelatin, cream cheese, sugar, milk, vanilla, unflavored gelatin, water, strawberry gelatin, boiling water, thawed strawberries

Taken from cookeatshare.com/recipes/bride-s-ribbon-salad-49806 (may not work)