Christmas Ribbon Salad
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Salad
| 1 6 ounce pkg Lime Jello |
| 4 cups water, separated into 2 cups each |
| 1 3 ounce pkg lemon jello |
| 1/2 20 ounce can crushed pineapple, liquid reserved |
| 1 cup reserved pineapple juice (add water if needed to make it 1 cup) |
| 6 large marshmallows |
| 1 3 ounce pkg cream cheese |
| 1/4 cup mayonnaise |
| 1/2 cup whipped cream |
| 1/2 cups walnuts or pecans |
| 1 6 ounce pkg raspberry jello |
Christmas Ribbon Salad Directions
- Boil 12 cups water and add lime jello until dissolved.
- Pour into 9 x 13 inch pan and chill till set.
- boil the 1 cup of liquid from the crushed pineapple and add the lime jello.
- Stir until dissolved.
- Pour over marshmellows while still hot.
- Cool partially set in a bowl.
- With a mixer, whip the cream cheese and add mayonnaise.
- Add this mixture to the lemon mixture
- Add the crushed pineapple
- Fold in whipped cream and nuts.
- Pour over 1st layer and chill to set.
- For the third layer, boil water and add the raspberry jello and stir until dissolved.
- Pour over the second layer and chill to set.
Nutrition facts
Serving size 1/4 cup gluten free
Per Serving
| Kcal: | 401 kcal |
| Fibers (g): | 0.6g |
| Sodium (mg): | 889mg |
| Carbs: | 55.6g |
| Sugar (g): | 48.3g |
| Fat: | 13.1g |
| Saturated fat (g): | 4.4g |
| Cholesterol: | 22mg |
| Proteins: | 13.8g |
