Christmas Ribbon Salad

Contributed by Julie Castle…this is a favorite Jeff remembers his mother making for the holidays.  Very pretty.



  • 2 (3 0z.) packages lime Jello

  • 1 (3.oz.) package lemon Jello

  • 1 cup boiling water

  • ½ cup miniature marshmallows

  • 1 (#2) can crushed pineapple, drained (save juice)

  • 1 (8 oz) package cream cheese

  • 1 cup mayonnaise (scant)

  • 1 cup heavy cream, whipped

  • 2 (3 oz.) packages cherry Jello



  • Prepare the lime Jello according to package directions.  Pour into a 15 inch by 10 inch by 2 inch pan.  Chill until set.

  • Dissolve the lemon Jello in the 1 cup of boiling water in the top of a double boiler.

  • Add the marshmallows and melt.  Remove from heat and add 1 cup of the reserved pineapple juice and the cream cheese.  Beat until blended.  Stir in 1 cup drained pineapple.  Cool slightly.

  • Fold in the mayonnaise and the whipped cream.  Pour over the set lime Jello and allow to set in the frig.

  • Prepare the cherry Jello according to the package directions.  Chill some and then pour over the second layer and allow to set completely.



  • This is a large recipe…24 to 36 servings.

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