Prep 3 hrs
Cook 0 mins
This salad was a staple on Christmas Eve while my sons were growing up. It's very colorful, Chrismassy, refreshing and it serves a lot of people. It can be put together well in advance. In fact, I would recommend making it at least a day or two ahead. Prep time really depends on how cold your refrigerator is, so the timing is flexible. We generally served this on a large red lettuce leaf with a dab of mayonnaise and a mint leaf on top. The recipe came from an old Joys of Jello cookbook.
- 1 (3 ounce) package lemon Jell-O gelatin
- 1 (3 ounce) package lime Jell-O gelatin
- 1 (3 ounce) package raspberry Jell-O gelatin
- 3 cups boiling water
- 1 cup miniature marshmallow
- 1 1⁄2 cups cold water
- 6 ounces cream cheese, softened
- 1⁄2 cup mayonnaise
- 1 cup whipped cream
- 1 (20 1/2 ounce) can crushed pineapple, drained
- Dissolve Jello flavors separately, using 1 cup boiling water for each.
- Stir marshmallows into lemon Jello, set aside.
- Add 3/4 cup cold water to lime gelatin and pour into a 13x9x2-inch pan.
- Chill until set, but not firm.
- Add 3/4 cup cold water to raspberry Jello and set aside at room temperature.
- Add cream cheese to lemon mixture; beat until blended.
- Chill until slightly thickened.
- Then blend in mayonnaise, whipped cream and crushed pineapple.
- Chill until very thick and gently spoon over lime Jello.
- Chill until set but not firm.
- Meanwhile, chill Raspberry Jello until thickened and pour over lemon Jello.
- Chill until firm.
- Note: If deeper green and red layers are desired, use 6-oz packages Lime Jello and Rapberry Jello.
- Use 2 cups boiling water and 1 1/2 cups cold water for each large package.
You have to have a lot of room in your refrigerator to make this recipe but when you do it is great!