RIBBON SALAD

RIBBON SALAD

1 PKG CHERRY GELATIN
2/3 CUP MILK
16 MARSHMALLOWS
1 8 OZ PKG CREAM CHEESE
1 PKG LEMON GELATIN
1 SMALL CAN CRUSHED PINEAPPLE
2/3 CUP NUTS
1 CUP WHIPPED WHIPPING CREAM
1 PKG ORANGE GELATIN

PREPARTE THE CHERRY GELATIN ACCORDING TO PACKAGE, AND POUR IT INTO AN OBLONG CAKE PAN. CHILL IT TO SET.

HEAT MILK, MARSHMALLOWS AND CHEESE IN A DOUBLE BOILER UNTIL ALL IS MELTED, THEN ADD THE LEMON GELATIN. LET THE MIXTURE COOL BEFORE ADDING THE PINEAPPLE, NUTS, AND WHIPPED CREAM. POUR OVER THE FIRST LAYER OF CHERRY GELATIN AND CHILL.

PREPARE THE ORANGE GELATIN ACCORDING TO THE PACKAGE DIRECTIONS, THE POUR IT ON TOP OF THE SECOND LAYER. LET IT SET IN THE REFRIDGERATOR.