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Title: Ribbon Salad
Yield: 24 Servings

Ingredients

      6 oz lime flavor gelatin
      5 c  boiling water
      4 c  cold water
     20 oz can crushed pineapple
      3 oz pkg. lemon flavor
      1    gelatin
    1/2 c  cut-up miniature
      1    marshmallows
      8 oz pkg. cream cheese
      1 c  heavy cream, whipped
      1 c  mayonnaise
      6 oz package cherry
      1    flavor gelatin

Instructions

Dissolve lime gelatin in 2 cups of the boiling water in bowl. Stir in
2 cups of the cold water. Pour into 13x9x2-inch baking pan. Chill
until partially set.

Drain pineapple, reserving 1 cup juice. Set aside.

Dissolve lemon gelatin in 1 cup boiling water in double boiler top.
Add marshmallows; place over simmering water. Stir until marshmallows
are melted. Remove from heat. Add 1 cup reserved juice and cream
cheese. Beat with rotary beater until well blended. Stir in
pineapple; cool. Fold in whipped cream and mayonnaise. Chill until
thickened.

Pour over lime gelatin layer. Chill until almost set.

Dissolve cherry gelatin in remaining 2 cup boiling water in bowl.
Stir in remaining 2 cups cold water. Chill until thick and syrupy.
Pour over pineapple layer. Chill until set. Cut in squares . Makes 24
servings. Walt MM

Source: Farm Journal's Best-Ever Recipes

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