Ribbon Salad

Name: Ribbon Salad
Ingredients: 1 c. crushed pineapple, reserved juice from pineapple, combine with water to make 1 1/4 c.; 1 pkg. lime gelatin; 1 pkg. softened cream cheese; 1/2 c. sugar; 1 c. evaporated milk; 1 tsp. vanilla; 1 envelope unflavored gelatin; 1/4 c. cold water; 1 c. boiling water; 1 pkg. strawberry gelatin; 1 (10 oz.) pkg. frozen strawberries, thawed

11 ingredients

13 steps

Ingredients

1 c. crushed pineapple, reserved juice from pineapple, combine with water to make 1 1/4 c.
1 pkg. lime gelatin
1 pkg. softened cream cheese
1/2 c. sugar
1 c. evaporated milk
1 tsp. vanilla
1 envelope unflavored gelatin
1/4 c. cold water
1 c. boiling water
1 pkg. strawberry gelatin
1 (10 oz.) pkg. frozen strawberries, thawed

Directions

1

Drain pineapple, reserving juice.
2

Place pineapple in 12 x 7 1/2 x 2-inch baking dish.
3

Heat reserved juice and water mixture to boiling; dissolve lime gelatin in hot juice.
4

Pour over pineapple.
5

Chill until firm.
6

Beat cream cheese with sugar until soft and smooth.
7

Gradually blend in milk and vanilla.
8

Soften unflavored gelatin in cold water, heat to dissolve.
9

Blend into cheese mixture and pour over lime layer.
10

Chill until firm. Dissolve strawberry gelatin in boiling water; add strawberries. Cool to room temperature.
11

Pour over cheese layer.
12

Chill until firm.
13

Cut into squares to serve.