Ribbon Salad

Contributed by Helen Ryan

Ingredients:

  • 1- 3 oz. package lemon gelatine
  • 1 envelope unflavored gelatine (like Knox)
  • 1/4 cup cold water
  • 1- 1 lb. can fruit cocktail, drained but save 1/2 cup liquid
  • 1 pint creamed cottage cheese
  • 1-3 oz. package cherry gelatine

Method:

  • Lightly oil a 9  by 5  by 3- inch loaf pan.
  • Prepare lemon gelatine according to package directions.  Pour into pan.
  • Chill until very firm.
  • Soften unflavored gelatine in the cold water.
  • Bring reserved fruit cocktail syrup to a boil.  Remove from heat and dissolve unflavored gelatine in hot syrup.
  • Stir the unflavored gelatine into the cottage cheese.  Add fruit cocktail.  Spread evenly over firmly set lemon gelatine.
  • Chill until firm.
  • Prepare cherry gelatine according to package directions.  Chill until mounds when dropped from a spoon.  Pour over cheese layer.
  • Chill until firm.
  • Turn out on to lettuce.
  • Slice and serve.

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