Rachel’s Ribbon Salad
(from scottsmom’s recipe box)
from Wanda Brunstetter’s book “the hope chest”
Source: book
Categories: amish recipes, desserts, jello, summertime
Ingredients
- 3 oz box of lime gelatin
- 3 cups boiling water, divided
- 3 cups cold water, divided
- 1 small can crushed pineapple
- 1/2 cup chopped walnuts
- 3 oz box of lemon gelatin
- 8 oz pkg creamed cheese
- 3/4 whipped cream
- 3 oz box of raspberry gelatin
Directions
-
Dissolve lime gelatin in 1 cup boiling water. Add 1 cup cold water, crushed pineapple, and nuts to the gelatin, then pour into an 8×8 pan to make the first layer. Chill in the refrigerator until set. Dissolve lemon gelatin in 1 cup boiling water, then add 1 cup cold water. When the mixture becomes cool, add the cream cheese and whipped cream. Pour this mixture over the first layer of gelatin that has alerady set. Return to refrigerator and let set again. Dissolve raspberry gelatin in 1 cup boiling water. Add 1 cup cold water and mix well. pour over the top of the first two layers, return to the refrigerator, and chill until set