Ribbon Salad
From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Jane Dierkshade, Proposal Dept. [N. B.: I have not made this recipe.]
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
contains dairy
contains eggs
dairy free
vegetarian
pescatarian
- 1/2 cup mayonnaise
- 3 cups boiling water
- 1 1/2 cups cold water
- 1 cup whipped cream
- 1 3 oz. pkg. jello each of
- lemon, line [sic] and raspberry
- 1 cup small or diced marshmallows
- 2 3-oz. pkgs. cream cheese softened
- 1 can (1 lb. 4 1/2 oz. ) crushed pineapple
- Carbohydrate 16.8402000086226 g
- Cholesterol 368.060000035505 mg
- Fat 127.540000033374 g
- Fiber 0.120000001889581 g
- Protein 5.59900000060865 g
- Saturated Fat 60.8161600050721 g
- Serving Size 1 1 Serving (1069g)
- Sodium 1071.72553405849 mg
- Sugar 16.720200006733 g
- Trans Fat 38.0210400283023 g
- Calories 1222 calories
Dissolve Jello flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatine, set aside. Add 3/4 cup cold water to lime gelatine & pour into 13 x 9 x 2" pan. Chill until set but not firm. Add 3/4 cup cold water to raspberry gelatine, set aside at room temperature. Then add cream cheese to lemon mixture, beat until blended. Chill until slightly thickened then blend in mayonnaise, whipped cream & crushed pineapple. Chill until very thick; spoon gently over lime gelatine. Chill until set, but not firm. Meanwhile chill raspberry gelatine until thickened; pour over lemon gelatine. Chill until firm. Cut into squares.
